In a medium saucepan over medium heat, combine heavy cream, whole milk, and granulated sugar. Stir gently until warm, about 3-5 minutes. Steep Earl Grey tea bags for 15-20 minutes.

Carefully remove tea bags and strain the mixture into a bowl, cooling to room temperature. Cover and refrigerate for at least 2 hours.

In a separate saucepan, combine fresh blueberries, dried lavender, and water. Heat over low for 5-7 minutes until blueberries burst, then strain and cool.

Pour the chilled cream base into an ice cream maker and churn per manufacturer's instructions for about 20-25 minutes.

Transfer half of the churned ice cream into a storage container. Drizzle half the syrup over it, add remaining ice cream, and rest of the syrup, creating swirls.

Cover and freeze for 4-6 hours until firm. Let sit at room temperature before serving to soften.