New This Month

Serve this tea-infused ice cream with our decadent Molten Chocolate Cakes for a pairing that will wow any crowd.

Source: Martha Stewart Living, February 2002
Yield

Ingredients

Directions

Cook's Notes

Two tablespoons of loose tea leaves may be substituted for the tea bags in this recipe. If you use loose tea, you will need to strain the tea mixture before combining it with the egg yolks.

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