Lavender Earl Grey Ice Cream

Serves 4.5 Litres


  • 80 Grams
    Tealeaves Lavender Earl Grey (Master Blend No. 2000)
  • 2194 Grams
    Whole Milk
  • 529 Grams
    35% Cream
  • 304 Grams
    Egg Yolks
  • 12 Grams
    Vanilla Paste
  • 1
    Vanilla Bean
  • 158 Grams
    0% Milk Powder
  • 551 Grams
  • 169 Grams
    Glucose Powder
  • 11 Grams


  1. Steep the tea with half the milk overnight in the fridge.

  2. The next day, whisk up milk, cream, vanilla paste, milk powder, glucose powder, stabilizer, half the sugar and bring up to 85°C (185°F).

  3. Temper the egg yolks and bring back to 85°C (185°F).

  4. Pass through a chinoise, chill in an ice water bath.

  5. Run through the Ice Cream Machine and keep frozen until ready to eat.


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