Orange Earl Grey Ice Cream

• 2 cups whole milk
• 3/4 cup sugar
• Pinch salt
• 4 tablespoons finely grated orange zest
• 1/4 cup best quality earl grey tea
• 4 large egg yolks
• 1 cup heavy cream

1. Mix the milk, sugar and salt in a medium saucepan. Warm the milk mixture over medium-high heat, stirring occasionally until the sugar dissolves and tiny bubbles start to form, about 3-4 minutes.
2. Stir the orange zest and tea into the warm milk mixture. Cover, remove from the heat and let sit for an hour and 15 minutes.
3. Once the milk mixture has been infused, re-warm it over medium-high heat until tiny bubbles begin to form, about 1-2 minutes. Pour half of the warm milk mixture into the egg yolks whisking constantly to make sure the egg yolks don't curdle.
4. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom of the pan until the custard thickens slightly, 4-8 minutes or 180?F. Immediately strain the mixture into the cold cream in the ice bath. Press firmly with a spoon to make sure all of the flavor is extracted.
5. Chill the custard in the fridge for at least 4 hours and freeze in an ice-cream maker. Put in an air-tight container and let ice cream firm up in freezer until solid, about 3-4 hours.

milk, sugar, salt, orange zest, earl grey tea, egg yolks, heavy cream

Taken from food52.com/recipes/15649-orange-earl-grey-ice-cream (may not work)