Earl Grey Ice Cream

As you can tell from my blog post title, I've been drained of all inspiration and creativity. I've just gotten my first taste of what the next year in law school will be like and all I have to say is... I'm glad I made a tub of ice cream last week to enjoy this week! Earl Grey is one of my favorite teas because its so fragrant and highly caffeinated. I would always have it when I was pulling my all nighters in college so I felt that it would be appropriate to have a batch of earl grey ice cream to ease me back into school mode and cool be down from this heat wave we've been having. Anyway, here's the recipe! Enjoy!! 

Earl Grey Ice Cream 

Ingredients:
1 1/4 cup sugar
2 cups 1% reduced fat milk
2 cups heavy whipping cream
2 tsp vanilla extract

8 earl grey teabags
6 egg yolks

Directions:

1. Cook the sugar, milk and cream in a a pot until the mixture is steaming hot and remove from heat.
2. Add the vanilla extract and teabags and let it seep for 20 minutes. Then squeeze the teabags with your clean hands to get more tea into the mixture. Set teabags aside.
3. Whisk yolks and gradually add a few teaspoons of the earl grey milk mixture to the eggs, continuously whisking. 
4. Return egg mixture to same earl grey  mixture saucepan. Stir over medium heat until slightly thickened, about 6 minutes (do not boil).
5. Strain custard into medium bowl. Cover and chill until cold, at least 4 hours. Return the tea bags back into the bowl when chilling.