The only teas I use for making ice cream are Earl Grey and jasmine, but you might like to experiment with other flavours. I like to serve this ice cream with my raspberry macarons.
1 quantity crème anglaise, infused with 50g (1¾oz) loose-leaf Earl Grey or jasmine tea, instead of vanilla (see note)
100ml (scant ⅔ cup) double (heavy) cream (optional)
Make the ice cream following the method on Vanilla ice cream, leaving the tea leaves in the mixture until you churn it. Strain the infused mixture through a chinois or muslin into the ice cream maker and churn until the ice cream is the correct consistency.
Serve scooped into individual dishes, with dessert biscuits or petit fours, such as raspberry macarons.
For optimum flavour, add the tea leaves to the milk just before it reaches the boil.