Earl Grey Lemon Swirl Ice Cream
A sophisticated no-churn ice cream blending fragrant lavender, citrusy lemon, and aromatic Earl Grey tea, creating a creamy and refreshing dessert that’s simple to prepare and freezer-friendly.
Equipment
- 1 Saucepan (medium size)
- 1 Stand Mixer
- 1 Large Mixing Bowl
- 1 Bread Pan (loaf size)
- 1 Measuring Spoons
Ingredients
- 2 cups heavy whipping cream
- 1 can 14 oz sweetened condensed milk
- 4 lavender Earl Grey tea bags
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon lavender extract
- ⅛ teaspoon vanilla extract
- Pinch of salt
Instructions
- Gently Heat the Cream for Tea Infusion: Pour 2 cups of heavy whipping cream into a medium-sized saucepan. Place the saucepan over medium heat on your stovetop. Warm the cream slowly, stirring occasionally, until it reaches a gentle boil — you’ll notice small bubbles forming around the edges, but it should not be a rolling boil. This gentle heating is essential to extract the delicate flavors of the tea without scalding the cream, which could affect the texture and taste of your ice cream.
- Steep the Lavender Earl Grey Tea: Once the cream has reached a soft boil, carefully remove the saucepan from the heat source. Immediately add the 4 lavender Earl Grey tea bags to the hot cream. Submerge the bags completely and cover the pan with a lid or plate to retain heat. Allow the tea to steep for a full 30 minutes. This slow infusion releases the distinctive citrusy bergamot notes and soothing lavender aroma into the cream, creating the base flavor of your ice cream.
- Cool the Infused Cream Thoroughly: After the 30-minute steeping period, gently remove the tea bags from the cream, pressing them lightly against the side of the pan to extract every last drop of infused cream without tearing the bags and releasing bitter tannins. Transfer the infused cream to a clean container and refrigerate it until completely chilled, ideally for at least 4 hours or overnight. Cooling is critical to ensure the cream whips properly later and that the flavors fully meld.
- Whip the Infused Cream to Soft Peaks: Once the infused cream is well chilled, pour it into the bowl of your stand mixer fitted with a whisk attachment. Start whipping on medium speed, gradually increasing to high as the cream thickens. Whip until it reaches soft peaks — this means when you lift the whisk, the cream holds its shape gently but still has a slight droop. This aeration is what will give your ice cream its light, fluffy texture and luscious mouthfeel.
- Prepare the Flavor Base Mixture: While the cream whips, take a large mixing bowl and combine 1 can of sweetened condensed milk with 1 tablespoon of fresh lemon juice, 1/8 teaspoon of lavender extract, 1/8 teaspoon of vanilla extract, and a pinch of salt. Stir these ingredients together gently but thoroughly until they form a smooth, homogeneous mixture. The lemon juice adds brightness, the lavender extract enhances floral notes, and the vanilla and salt balance sweetness, creating a complex flavor profile.
- Fold Whipped Cream into Flavor Base: Carefully transfer the whipped cream into the bowl containing the sweetened condensed milk mixture. Using a large rubber spatula, fold the whipped cream into the base gently but completely. Folding, rather than stirring vigorously, preserves the air incorporated into the whipped cream, maintaining the mixture’s lightness and ensuring a creamy final texture. Take your time to incorporate everything evenly without deflating the mixture.
- Transfer Mixture to Freezing Container: Once the mixture is fully combined, pour it evenly into a loaf-size bread pan or a similarly sized freezer-safe container. Smooth the top with your spatula to create an even surface, which will freeze uniformly and make serving easier. Cover the container tightly with plastic wrap or a fitted lid to prevent ice crystals from forming on the surface and to keep the ice cream fresh.
- Freeze Until Firm and Ready to Serve: Place the covered container in your freezer and allow the ice cream to freeze for at least 6 hours, preferably overnight, to reach the perfect scoopable consistency. Avoid stirring or disturbing the mixture during freezing to ensure it solidifies smoothly. When ready to serve, remove from the freezer a few minutes before scooping to soften slightly for easier serving.
Notes
This Lavender Lemon Earl Grey Ice Cream is a no-churn recipe, which means it doesn’t require an ice cream maker—perfect for easy home preparation. Make sure to steep the tea bags in hot cream for the full 30 minutes to extract maximum flavor. Cooling the infused cream thoroughly before whipping is essential for the cream to whip properly and create a light texture. When folding whipped cream into the condensed milk mixture, be gentle to keep the airiness intact. For the freshest lemon flavor, use freshly squeezed juice instead of bottled. If lavender extract isn’t available, you can substitute with dried culinary lavender, but adjust quantity carefully to avoid overpowering the tea notes.
