English Breakfast Tea

I'm a coffee girl in the morning, and a tea girl in the afternoon. Coffee ice cream is a no brainer so why not English Breakfast Tea with Milk?

Serve this guy with broken cones or even a classic high tea shortbread.

One day I'll have a porch and a rocking chair and I'll sip my afternoon tea and eat melty black tea ice cream while watching the world go by.

English Breakfast Tea and Milk
Makes about 1 qt.

1 c whole milk

2 c heavy cream

½ c sugar + 2 T

pinch salt

2 English Breakfast tea bags 

4 egg yolks

1. In a medium saucepan, heat the milk, cream, ½ cup sugar, and salt over medium-high, stirring occasionally until it just reaches a simmer and the sugar dissolves completely. Be careful not to let it boil over. Turn off the heat and steep the tea bags covered for 5 minutes, squeezing the bags at the end.
2. Meanwhile, in a small bowl whisk the egg yolks with 2 T sugar until pale and well combined, about 1-2 minutes.
3. Temper the yolks by slowly whisking in about ¼-½ cup of the hot cream mixture, and then add this back to the saucepan. Cook over low-medium heat, stirring constantly with a rubber spatula, until the custard has thickened and coats the back of a spoon, holding its shape when you drag your finger across it, about 3 minutes.
4. Strain into a medium metal or glass bowl to catch any overcooked bits, set over a large ice bath, and let chill.
5. Once fully chilled, churn in your ice cream maker. Store in glass or metal containers in the freezer for up to 2 weeks.