This delicious Earl Grey Lavender Ice Cream has a refreshing and sophisticated flavor of tea and lavender.
Also, it’s an excellent way to celebrate. Celebrate WHAT you might ask?
Well, my friends, do we really need a reason for a little celebration? Or let’s say, do we really need a solid reason to eat ice cream? I don’t.
Indeed, there’s a fantastic occasion to celebrate. This is my third recipe I’m posting this week. Besides, this is the second week when insane Ben decided to have such an experiment. Thus, I’m officially discharged from this two-week long challenge. I feel I need something stronger than ice cream. Perhaps, Irish cream ice cream or a boozy shake.
There’s my official statement: no more 3 posts within one week. Please witness my statement.
Amended statement. I might need to repeat this in November, as the transition between apples and pumpkins and Christmas cookies. Please witness my amended statement.
Amended statement. Just joking :)
Anyway, the combo of strong earl grey tea and lavender is so sophisticated and delicious.
Earl Grey Lavender Ice Cream
I’ve got another statement to make. If you think I’ve come up with these flavors, I regret to upset you. Two years ago I was googling the perfect pairs to lavender, and Google said I should try this one. And you know what? It didn’t lie to me! I made marshmallows with this flavor (sorry, there’s no recipe on the blog), then I made ice cream which didn’t get on the blog.
Today I’m excited to post the recipe for this Earl Grey Lavender Ice Cream here. It has truly whimsical flavors – distinctive tea flavor and a lighter floral in the background.
There’s only one thing I should advise you. Due to the amount of liquid, this ice cream melts pretty fast (You can see this in the pictures). However, It’s so delightful that I believe you won’t face this issue because it also disappears fast from a bowl :)
Happy almost weekend, my friends!
- 3 cups heavy (35%) cream
- 2/3 cup very strong earl grey tea and lavender (I used about 3 tbsp of tea and 3 tbsp. dry lavender)
- 5 egg yolks
- 1/2 cup milk
- 1/3 cup honey
- 1/3 cup chopped white chocolate
- 1/2 cup finely chopped roasted pecans
- First of all, steep tea. In a small bowl/saucepan, put the tea and lavender. Add about 2/3 cup hot but not boiling water. Cover and let stand for ah hour. Then sieve and discard the tea and lavender. Cool the tea.
- In a saucepan heat the milk and 10% cream just until it starts to simmer.
- In a medium bowl whisk the yolks.
- Stir in the yolks in the milk mixture and continue cooking over low heat and not allowing to boil, constantly mixing, for about 5-6 minutes.
- Remove from heat. Stir in honey and mix until well incorporated.
- Add the heavy cream. Completely cool.
- Add about 1/2 cup of prepared tea. Try and add the remaining tea or as much as needed to your taste.
- Pour the mixture into an ice cream maker and freeze as recommended in the manual, about 30 minutes. 5 minutes before the ice cream is ready, add in the chocolate and pecans.
- Transfer the ice cream into a container and completely freeze.