Recipe courtesy of Evert Huddleston

Lemon Tea Ice Cream

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2 cups whipping cream

2 cups half and half

1 cup sugar

1/2 cup honey

1 vanilla beans, split and scraped

2 mint leaves

zest of 1 lemon

4 tea bags of Lemon Lift* or lemon tea

6 egg yolks

1/2 tsp. ginger


  1. Combine whipping cream, half and half, vanilla bean, mint leaves, lemon zest ginger and tea bags. Heat to a slow boil and then remove from heat and let tea steap. Whip eggs, sugar and honey. Strain milk mixture and slowly add to egg mixture while stirring. Chill mixture then freeze in ice cream freezer.
  2. Serve with shortbread cookies.