Key Ingredients for London Fog Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 Earl Grey tea bags (high quality is recommended for best flavor)
- 1 teaspoon pure vanilla extract
- ½ teaspoon lavender buds (culinary grade, optional but highly recommended for authenticity)
- Pinch of salt
How to Make London Fog Ice Cream
Whip up a scoop of pure bliss with this incredibly easy London Fog Ice Cream recipe. In under 30 minutes of active prep time, you’ll create a luxuriously creamy, subtly sweet frozen dessert that’s bursting with the comforting, aromatic flavors of Earl Grey tea and vanilla. Get ready for a truly satisfying treat!
Step-by-Step Instructions
- Infuse the Cream: In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is warm but not boiling. Remove from heat. Add the Earl Grey tea bags and the culinary-grade lavender buds (if using) to the warm cream mixture. Cover the saucepan and let it steep for at least 20-30 minutes to allow the flavors to fully infuse. The longer it steeps, the stronger the tea flavor will be.
- Strain and Chill: After steeping, remove and discard the tea bags. Strain the cream mixture through a fine-mesh sieve to remove the lavender buds, ensuring a smooth ice cream base. Press gently on the solids to extract as much liquid as possible. Stir in the pure vanilla extract and the pinch of salt.
- Chill the Base: Transfer the infused cream mixture to a clean bowl or container. Cover it tightly and refrigerate for at least 4 hours, or preferably overnight. This chilling step is crucial for achieving the best ice cream texture as it allows the base to be very cold before churning.
- Churn the Ice Cream: Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Harden the Ice Cream: Transfer the churned ice cream from the ice cream maker to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly. Freeze for at least 4-6 hours, or until firm enough to scoop.
Why You’ll Love This London Fog Ice Cream
You’ll adore this London Fog Ice Cream for its perfectly balanced sweet and aromatic profile, reminiscent of your favorite café beverage but with an irresistible, cool creaminess. The gentle infusion of Earl Grey tea and a whisper of lavender creates a sophisticated flavor that’s both comforting and invigorating, setting it apart from your everyday ice cream.
Making this delicious dessert at home not only saves you money compared to store-bought gourmet ice creams but also allows you to control the quality of ingredients and the intensity of flavor. Imagine scooping this homemade delight, perhaps topped with a drizzle of honey or a sprinkle of candied lavender – it’s a treat that truly elevates your dessert game. If you love the idea of a creamy, flavorful frozen treat like vanilla bean ice cream but crave something more uniquely aromatic and elegant, this London Fog Ice Cream is your next must-try! Give it a whirl this weekend; you won’t be disappointed!
Storing and Reheating Tips
To best store your homemade London Fog Ice Cream, ensure it’s kept in an airtight container in the freezer. For optimal freshness and to prevent freezer burn, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the lid. Properly stored, this ice cream will maintain its best quality for up to 2-4 weeks. There is no reheating for ice cream; it is meant to be enjoyed frozen as is. If it becomes too hard to scoop after prolonged freezing, you can let it sit at room temperature for 5-10 minutes to soften slightly before serving.
Final Thoughts
This London Fog Ice Cream offers a wonderfully unique and satisfying frozen dessert experience that’s surprisingly simple to make at home. We encourage you to try this recipe and savor the comforting, aromatic flavors in a cool, creamy form. Enjoy every spoonful!
London Fog Ice Cream
Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is warm but not boiling. Remove from heat. Add the Earl Grey tea bags and the culinary-grade lavender buds (if using) to the warm cream mixture. Cover the saucepan and let it steep for at least 20-30 minutes to allow the flavors to fully infuse. The longer it steeps, the stronger the tea flavor will be.2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, 4 Earl Grey tea bags, ½ teaspoon lavender buds
- After steeping, remove and discard the tea bags. Strain the cream mixture through a fine-mesh sieve to remove the lavender buds, ensuring a smooth ice cream base. Press gently on the solids to extract as much liquid as possible. Stir in the pure vanilla extract and the pinch of salt.1 teaspoon pure vanilla extract, Pinch salt
- Transfer the infused cream mixture to a clean bowl or container. Cover it tightly and refrigerate for at least 4 hours, or preferably overnight. This chilling step is crucial for achieving the best ice cream texture as it allows the base to be very cold before churning.
- Once the base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream from the ice cream maker to an airtight freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly. Freeze for at least 4-6 hours, or until firm enough to scoop.