Leave the tea to soak in the water for 10 minutes.
Heat the milk until very hot but do not boil. Leave it to infuse with the vanilla bean and the seeds for 10 minutes. Beat the egg yolks with the caster sugar until white and foamy. Strain the milk mixture into it and stir well. Also add the steeped tea. Return the mixture to the pan and stir over low heat until thicker, like a crème anglaise or thin custard.
Leave to fully cool.
Beat the cream until stiff and fold into the cold custard.
Transfer the cream mixture to the ice-cream maker and churn for approximately 20 minutes.
If you do not have an ice-cream maker, you can do this: place the ice cream in the freezer and briefly fluff up every hour with a fork into nice firm ice cream. It will be ready in approximately 4 hours.
*The time for churning depends on the ice-cream maker, follow your appliance manufacturer’s instructions.
© 2011 All rights reserved. Published by Murdoch Books.