Gather ingredients. We used a dark English Breakfast, but feel free to use the loose-leaf tea of your choice.
Combine milk & cream
Cut vanilla bean lengthwise and scrape vanilla seeds out. Place in milk/cream mixture.
Pour black tea in mix and heat to a simmer, then remove from heat. Cover and steep for 5-8 minutes.
Combine egg yolks & sugar.
Beat egg yolks & sugar until light yellow.
Strain brewed tea mix into a medium bowl.
Pour a cup of the tea mix into the yolk/sugar mix to temper it. Stir until combined.
Pour in remaining tea mix and stir.
Cook tea/yolk mix on medium heat for 10-15 minutes, until thickened and the custard coats the back of a spoon.
Place in a heat/cold proof bowl and cover tightly with plastic wrap to prevent a skin from forming.
Place custard in refrigerator 4-6 hours or overnight.
Pour cold custard in ice cream maker. Proceed as directed by your ice cream maker manual.
Serve immediately or place in a container in the freezer.
Enjoy your black tea ice cream! And be sure to visit us at leniandviv.com for more recipes, tutorials, and inspiration!