Recipe of the Week: Salem Fog Ice Cream

Salem Fog Ice Cream

Delicious Ice cream with black tea, bergamot, lavender, and vanilla
Course Dessert
Servings 4


  • 1 Ice Cream Maker


  • 2 c heavy cream
  • 1 c whole milk
  • 3/4 c sugar *or lavender or vanilla sugar, divided
  • 1/4 c Earl Grey tea loose
  • 2 T culinary lavender buds
  • 2 tsp vanilla paste
  • 1/2 tsp salt pink is nice
  • 6 egg yolks


  • Combine cream and milk in a small pot and warm over gentle heat.
  • Stir in 1/2 c sugar, tea, lavender buds, vanilla, and salt. Continue heating until mixture steams, but does not scald.
  • Remove from heat and allow to steep for 5 minutes
  • Remove from heat and strain out tea and lavender buds, squeezing out excess liquid.
  • In a separate bowl whisk together yolks and remaining sugar.
  • Add some of the hot liquid to the yolks a little at a time to temper. Take care not to scramble the eggs.
  • Add the yolk mixture back into the cream mixture and blend thoroughly.
  • Chill the custard in the fridge over an ice bath for several hours or overnight.
  • Pour the custard into a prepared ice cream maker and churn until frozen, but still soft.
  • Add ice cream to a chilled freezer safe container and freeze for several hours until it is as hard as you like.
  • Serve in pretty dishes with a sprinkling of lavender buds, if desired.


On a trip to Salem with two of my daughters this spring, we enjoyed cups of Salem Fog tea over a breakfast of BLT sandwiches.  I had the idea to turn this into a special dessert for any time of year.  And here it is, based on several other recipes for Earl Grey ice cream.
Recipe of the Week: Salem Fog Ice Cream


Just a woman trying to leave this place better than she found it. Farmer. Teacher. Creator. Cook.

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