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Print this Recipe    Earlgray Tea Icecream

EARL GREY ICE CREAM

6 cups milk
1 vanilla bean
8 Earl Grey tea bags
1 1/2 cups sugar
24 egg yolks
1 1/2 cups sugar
5 cups cream

Split the vanilla bean open and scrape the seeds into a heavy, 1
gallon pot. Put in the milk and 1 1/2 cups sugarand bring to a
scald. Put in the tea bags and let steep for 20 minutes. Set aside.

Using a tabletop mixer, place the yolks and sugar in the bowl and
mix at medium-high speed until the yolks are stiffened and are a
pale, yellow color.

On low speed, gradually add about 2 cups of the hot milk and vanilla
bean mixture. Bring this mixture back to the pot.

Cook on medium-low heat until just thickened, and coats the back
of a spoon. Immediately strain through a fine strainer and chill
overnight. (Putting the tea bags back into the ice cream mixture.)
This helps to infuse the flavor of the tea into the milk and cream.
Freeze according to manufacturer's instructions.

Note: This is a larger batch and can be made in smaller batches.
For a stronger flavor, use more tea bags.

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