Builder’s tea ice cream

Method

1. Put the tea bags, milk, cream and a pinch of fine sea salt in a medium saucepan. Heat gently, stirring often. Once the mixture is steaming hot, remove the pan from the heat. In a separate bowl, use a balloon whisk to mix the egg yolks and sugar for 1 minute until thoroughly combined.
2. Half-fill the sink with cold water. Gradually whisk the hot cream into the yolk mixture, whisking continuously to form a custard. Return the custard to the pan and cook over a low heat, stirring all the time, until it reaches 82°C on a probe or sugar thermometer (or thick enough to coat the back of a spoon). Don’t let it boil. As soon as the custard reaches the right temperature or thickens enough, plunge the base of the pan into the sink of water to cool. Speed up the cooling process by stirring the mixture every so often. Once the custard is at room temperature, pour the mixture into a clean container, cover the surface with baking paper and chill overnight.
3. The next day, remove the tea bags. Pour the custard into an ice cream machine and churn for 25-45 minutes (depending on your machine) until it reaches the texture of thick whipped cream. Transfer to a lidded container, cover and freeze for at least 4 hours until ready to serve. It will keep for up to 3 months in the freezer. Soften out of the freezer for 5-10 minutes before serving (see serving tip).