Earl Grey Lavender Ice Cream

Serves: 4

Ingredients

• 2 cups full-fat coconut milk
• 1 cup homemade almond milk*
• ½ cup agavenectar
• 5 large egg yolks **
• ¼ cup loose leaf earl grey tea
• 1 tbsp dried culinary grade lavender ***
• 1 tsp pure vanilla extract

Instructions

1. Heat coconut and almond milk with the agave nectar over low heat in a saucepan. Make sure it does not boil.
2. Once milk is hot and nectar has been dissolved, remove from heat.
3. Place the earl grey tea and lavender in a large cotton or paper tea bag and drop it into the milk mixture. Cover saucepan and infuse the milk with tea for 30 minutes (or longer for a much stronger flavor).
4. Remove tea bag and rewarm the milk over low heat.
5. At the same time, beat the egg yolks with the vanilla extract and temper it 1 tbsp at a time with the warm milk (until about ¼ cup of milk has been added to the eggs).
6. Add the rest of the milk to the egg yolk mixture and mix until combined.
7. Add it back to the pan and heat the mixture over low heat while stirring constantly.
8. Watch this part carefully to avoid curdling.
9. Once the mixture has thickened enough to coat the back of a wooden spoon. Remove it from heat and chill for 4-5 hours in the fridge.
10. Freeze the cooled mixture using an ice cream maker for about 12 minutes. Make sure it does not get too hard.
11. Place ice cream in a container and freeze for another hour before serving.
12. This makes a pint of ice cream.