Ingredients

• 1 ½ cups heavy cream
• 1 tablespoon earl grey tea
• 4 large egg yolks
• ½ cup granulated sugar
• 1 ½ cups whole milk
• ¼ cup honey
• ½ teaspoon kosher salt
• 1 teaspoon pure vanilla extract

Instructions

1. Add the heavy cream and earl grey tea to a small saucepan. Warm the cream over medium heat until it begins to steam. Once the cream is steaming (make sure not to let it boil), remove it from the heat and let the tea steep for 30 minutes at room temperature. Strain the cream through a fine mesh sieve and discard the tea. Set the cream aside for later.
2. In a large bowl, whisk the egg yolks and granulated sugar until they become pale yellow and well combined. 
3. Add the milk, honey, and salt to a large saucepan set over medium heat. When the mixture is warm and just beginning to steam, slowly pour it into the bowl with the egg yolks, whisking constantly to ensure that you incorporate the hot milk without scrambling the eggs. 
4. Pour the custard base back into the saucepan and return it to medium heat. Cook the custard, stirring constantly, until the mixture thickens and coats the back of the spoon– about 5 minutes.
5. Pour the custard through a fine mesh sieve into a large clean bowl and whisk in the tea-infused cream and vanilla.
6. Pour the mixture into the bowl of the ice cream maker and place it inside the machine. Select the cooling mode to cool the mixture. Then, choose the ice cream mode to churn it until it reaches a soft-serve consistency.
7. Transfer the churned ice cream to a loaf pan and wrap it tightly with plastic. Freeze for at least 6 hours or until it is firm and set.