Tea time just became ice cream time! Follow this recipe for a no-churn ice cream-making method using lavender earl grey tea.

No-Churn Lavender Earl Grey Ice Cream

Place cream into a medium saucepan. Bring to a simmer over medium-low heat. Remove from heat. Add tea and allow to steep for 5 minutes. Strain out tea using a fine-mesh sieve. Stir in vanilla extract and place steeped cream in refrigerator, uncovered, and cool completely.

Once cream has completely cooled, about 3 hours, place into a large bowl. Add 2 tablespoons powdered sugar and whip cream, using a stand mixer or electric hand mixer, until it holds stiff peaks, about 3 to 5 minutes.

Make sure your whipped cream whips! Cool your cream to or below 40 degrees. Adding a stabilizer, such as powdered sugar, also helps the cream to whip and hold its light and fluffy texture.

Pour condensed milk into a large bowl and gently fold in whipped cream with a spatula. Transfer to a large freezer-grade container and freeze for at least 6 hours or until firm.