1 cup milk
2 cups heavy cream
¾ cup sugar
¼ cup loose earl grey tea leaves
5 egg yolks
Warm milk, 1 cup cream, sugar and tea leaves in a saucepan over medium heat. Cover, remove from the heat and let steep for one hour.
Rewarm the tea-infused milk. Pour the remaining cup of heavy cream into a large bowl and set a mesh strainer on top. In a separate bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the cream, pressing gently on the tea leaves to extract the maximum flavor from them, then discard the leaves. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer’s directions.
Makes about 1 qt.
From "The Perfect Scoop"