Ingredients
1cupwhole milk
2cupshalf and half,or 1 cup heavy cream and 1 cup half and half
¾cupsugar
6earl grey tea bags
5egg yolks
1tspvanilla extract
Preparation
In a small saucepan, warm the milk, half and half, and sugar over medium heat, stirring occasionally.
Once the milk is steaming but not boiling, remove the pan from the heat.
Place the tea bags into the pan, cover, and steep at room temperature for 15 to 20 minutes, stirring occasionally.
Remove the tea bags, then return the heat to medium heat.
In a separate bowl, whisk together the egg yolks and vanilla until frothy.
Once the milk mixture is re-warmed, add 2 tablespoons of the hot milk mixture to the eggs, then quickly whisk in until combined.
Repeat for 2 to 3 more times with more of the milk mixture, then gradually pour in the remainder of the milk mixture into the egg yolks; whisking quickly until combined.
Return the new milk and egg mixture to the saucepan, then cook over medium heat. Stir and scrape the bottom of the pan constantly until the mixture thickens to a custard and coats the back of a wooden spoon.
Immediately strain the mixture through a fine-mesh strainer.
Refrigerate for at least 6 to 8 hours, until completely cooled.
Freeze with an ice cream maker according to the manufacturer’s instructions.
Serve cold, and enjoy!
