Chef Dan Olson's Lavender Earl Grey Ice Cream

COOKING WITH TEA

Chef Dan Olson's Lavender Earl Grey Ice Cream

Known for his self-deprecating humour and his favourite knife, a big meat cleaver, Chef Dan shares himself with us. Join us in watching the makings of a humble chef who fed the Oscars and the Golden Globes.

Ingredients

Instructions

Ingredients

80 Grams TEALEAVES Lavender Earl Grey
2194 Grams Whole Milk
529 Grams 35% Cream
304 Grams Egg Yolks
12 Grams Vanilla Paste
1 Vanilla Bean
158 Grams 0% Milk Powder
551 Grams Sugar
169 Grams Glucose Powder
11 Grams Stabilizer

Instructions

Steep the tea with half the milk overnight in the fridge.
The next day, whisk up milk, cream, vanilla paste, milk powder, glucose powder, stabilizer, half the sugar and bring up to 85°C (185°F).
Temper the egg yolks and bring back to 85°C (185°F).
Pass through a chinoise, chill in an ice water bath.
Run through the Ice Cream Machine and keep frozen until ready to eat.

Sharpening his skills at Michelin-star restaurants before running his culinary team at the luxurious Hotel Bel Air for seven years, Tealeaves ICON Chef Dan comes full circle – returning to his hometown Vancouver to start up Railtown Cafe. Cheeky and understated, Chef Dan continues to constantly win over taste lovers with his to-die-for sandwich known humbly as ‘The Pork’ and his re-balancing, as-you-like-it salad bar.

Drawn together by a similar taste philosophy, Chef Dan and Tealeaves bonded over the use of only the freshest, purest ingredients. United by passion, recipe collaborations and many Reuben sandwiches later, Tealeaves is honoured to present Chef Dan in this tribute to the loves of his life: food and flavour.

Suggested video viewing food: Chef Dan’s Lavender Earl Grey Ice Cream. Indulge in the sweet delights of his Tealeaves’ inspired, hand-crafted recipe kindly shared below.