Turning one of my favourite drinks into a delectable dessert!
Creamy earl-grey lavender ice-cream gets drowned in piping hot coffee in my take on this scrumptious Italian dessert. In truth, a London Fog latte doesn’t contain coffee at all – it typically is comprised of earl grey tea, steamed milk, vanilla syrup and a hint of lavender. As summer approaches and we trade hot coffee for iced, I figured it would be fun to play around with turning some of my most ordered drinks into desserts. This is the first in the series and it’s pretty straightforward, you’ll make the ice-cream ( swirled with honey for extra sweetness), scoop it into bowls and pour over coffee when you’re ready to serve. It couldn’t be easier!
London Fog Affogato
For the honey-lavender earl-grey ice-cream:
- ½ cup oat milk (can use whole milk or any other non dairy milk)
- 1 tsp dried organic lavender
- 2 earl grey teabags
- 1 tsp vanilla essence
- 500ml (2 cups) heavy cream
- 16oz condensed milk
- ½ cup raw honey (optional)
- Hot brewed black coffee to serve
- Heat the milk in a small saucepan until the liquid is just starting to bubble. Reduce the heat to the lowest setting. Throw in the dried lavender and teabags. Allow the tea to steep for about 5 minutes. Strain the tea into a small bowl, discarding the teabags and the lavender. Refrigerate until cool, about an hour.
- Using a blender or a stand mixer with the whisk attachment, whip the heavy cream until it forms stiff peaks. You’ll know the cream has reached stiff peaks if the cream can stand on its own when you push it to the side. Use a rubber spatula or wooden spoon to carefully fold the condensed milk into the cream. Pour the cold lavender earl-grey tea into the cream mixture and once again use the rubber spatula to incorporate into the cream.
- Pour a third of the cream mixture into a loaf pan or ice-cream tray. Drop in spoonfuls of honey and use a spoon to swirl through the cream. Repeat twice more until until you’ve used up all of the cream mixture and honey. Freeze the mixture until solid, at least 6 hours or overnight.
- When ready to serve, scoop the ice-cream into bowls and pour over the hot coffee. Enjoy with crumbled amaretti cookies!