1 cup whole milk
1 cup half and half
1 cup heavy cream
¾ cup sugar
5 earl grey tea bags
5 egg yolks
In a saucepan over medium heat, warm milk, half and half, heavy cream and sugar.
Remove from heat and place 5 tea bags in the saucepan. Cover and allow to seep at room temperature for an hour.
Remove tea bags and rewarm the tea-infused milk.
Whisk egg yolks in a separate bowl. Slowly add 1 cup warm milk to the egg yolks and continue whisking.
Pour egg mixture to the rest of the milk in the saucepan. Cook over medium heat, stirring constantly until mixture thickens to a custard and coats the back of a wooden spoon or spatula.
Cool the mixture in the fridge.
Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.
Makes about 1 quart of ice cream.
This recipe brought to you by Sophie in the Kitchen