Earl Grey Ice Cream with Lavender Shortbread Recipe
A floral and refreshing summer dessert, this Earl Grey ice cream is infused with delicate bergamot notes and paired with buttery lavender shortbread. A light, elegant treat inspired by British flavours with a Cornish twist.
Earl Grey Ice Cream with Lavender Shortbread Recipe
Difficulty
Moderate
Time to Make
2 hours +
Blend
Earl Grey
FEATURED TEA
Earl Grey
For this blend, our Tea Masters balance teas from East Africa and India. They use a high proportion of quality Kenyan leaves to give the brew its lively, brisk flavour. Our exclusive bergamot flavouring is then added to enhance the tea with its exotic citrus fragrance.
INGREDIENTS
Earl Grey Ice Cream
- 4 Earl Grey Ahmad Tea bags
- 300ml whole milk
- 100ml double cream
- 200g Cornish clotted cream
- 5 egg yolks
- 125g caster sugar
- 1 tbsp maple syrup
- Pinch of sea salt
Lavender Shortbread Biscuits
- 225g plain flour
- 150g unsalted butter, cold and cubed
- 100g caster sugar
- 1 tbsp culinary dried lavender flowers
- Pinch of salt
Method
Earl Grey Ice Cream
- Heat the milk and double cream in a saucepan until steaming, not boiling. Remove from heat, add the tea bags and steep for 10 to 15 minutes. Squeeze and discard the bags.
- Whisk the egg yolks and sugar until pale. Gently reheat the infused milk, then slowly pour into the yolks while whisking.
- Return to the pan and cook on low heat, stirring until thick enough to coat the back of a spoon.
- Remove from heat and stir in the clotted cream. Chill completely in the fridge.
- Churn in an ice cream maker until softly frozen, then transfer to a container and freeze until scoopable.
Lavender Shortbread
- Preheat oven to 160°C (fan) or 180°C (conventional).
- Rub the butter into the flour until it resembles breadcrumbs. Stir in sugar, lavender and salt.
- Knead lightly into a dough, roll to 1cm thick and cut into shapes.
- Place on a lined baking tray and chill for 10 minutes.
- Bake for 12 to 15 minutes until pale golden, then cool on a wire rack.
