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.
Notes
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. 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.
