5 black tea bags
1/3 cup water
1 cup sugar
2 cups heavy cream
1/2 cup whole milk
Make a cup of tea with three bags of black tea and brew for ten minutes. Add 1/2 cup milk to the tea (don’t remove the bags) and chill in the refrigerator, along with all of the other ingredients, for a couple of hours.
Crack two eggs into a large bowl and beat them until they’re fluffy. Add 1 cup sugar and continue mixing another minute until incorporated. Then add 2 cups of heavy cream and your milk/tea mixture, and beat again.
Add the juice and zest of one lemon and one bag of dried tea leaves. Give the whole thing a last whirl. Freeze the cream base according to your ice cream maker’s instructions. When the ice cream is stiff, scoop it into a tupperware dish and set it aside in your freezer.
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