Scale

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

2 tbsp dried culinary lavender

2 Earl Grey tea bags

1 tsp vanilla extract

Pinch of salt

In a saucepan, heat milk, sugar, lavender, and tea bags until steaming (not boiling). Remove from heat and steep for 10 minutes.

Strain to remove lavender and tea. Cool mixture.

Stir in cream, vanilla, and salt. Chill for 1–2 hours.

Churn in an ice cream maker as directed.

Freeze for at least 4 hours until firm.