Creamy Red Tea Ice Cream

This will make about 1 ½ quarts.

Heat cream, half-and-half, vanilla and sugar in a saucepan over medium heat, stirring constantly; about 10 minutes.

Remove from heat, place all but one tea bag in the pan. Open the last bag and sprinkle the tea directly into the pan as well. Cover the pan and let the mixture steep for 1 hour.

Remove tag bags, carefully squeezing any liquid from each but not puncturing the bags.

Return the pan to a low flame, allowing the tea infused milk to be re-heated.

Meanwhile, whisk the egg yolks in a separate bowl. Once the milk becomes hot again, measure about 1 cup of the hot mixture and whisk it into the egg yolks. Once the eggs become tepid, incorporate them into the saucepan, whisking constantly.

Increase the heat to medium. Heat mixture, stirring constantly and scraping the bottom of the pan until the mixture becomes thick and coats the back of a spatula.

Cool the mixture completely in the refrigerator. Freeze in an ice cream maker according to manufacturer’s instructions.