Two tablespoons of loose tea leaves may be substituted for the tea bags in this recipe. If you use loose tea, you will need to strain the tea mixture before combining it with the egg yolks.

　　

Ingredients

Makes about 5 cups

　　8 large egg yolks

　　1/2 cup sugar

　　2 cups milk

　　2 cups heavy cream

　　4 Earl Grey tea bags

　　

Step 1

Prepare an ice-water bath, and set aside. Combine the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat until pale yellow and very thick, 3 to 5 minutes.

　　

Step 2

Place the milk, cream, and tea bags in a medium saucepan, and bring the mixture to a boil. Remove from heat; cover, and let steep for 10 minutes. Remove the tea bags, and return the mixture to a boil. Gradually pour half of the milk mixture into the egg yolk mixture, whisking constantly. Return the combined mixture to the saucepan.

　　

Step 3

Cook the combined mixture over medium-low heat, whisking constantly, until thick enough to coat the back of a spoon. Strain into a bowl set in the ice bath, and chill completely; stirring occasionally. Freeze in an ice-cream maker, according to the manufacturer’s instructions, until the ice cream just holds its shape. Transfer the ice cream to a metal loaf pan; cover with plastic wrap, and freeze until firm, at least 2 hours.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.