Herbal Tea Gelato

(requires ice cream maker)

3 1/4 cup whole milk

8 bags herbal tea (your choice)

1/4 powdered/dry milk

8 large egg yolks

1 cup sugar

1 cup heavy cream

Place the milk in a medium saucepan, heat to a simmer, stirring constantly.

Pour half of the milk over the tea bags and let them steep for 30 minutes. Add the powdered milk to the half still in teh saucepan, and keep it warm over low heat while the tea steeps.

Beat the eggs and sugar together, then slowly (while stirring) pour the warm milk from the saucepan into the egg mixture. Make sure the milk isn't too hot or it will cook the eggs in a way that you don't want, and make sure you're stirring and pouring slowly.

Pour the egg-milk and the tea-milk into the saucepan, and heat it to 180, stirring with a wooden spoon. Make sure it reaches 180 for reasons of health. You're working with eggs, and this is as cooked as it gets. The mixture will at this point have thickened considerably, and probably have gross lumps in it.

Strain the custard through a strainer, then add the cream. Pop it in the fridge overnight.

Pour the gelato into your ice cream maker, and make it according to your instructions (probably for 20-25 minutes). Transfer the soft gelato into an airtight container and freeze it harder if desired.

Gelato is Italian for 'ice cream with tons of fat' or something like that. But it's incredibly creamy (no graininess ir ice crystals at all!) and delicious. The amount of sugar is unfortunately necessary for reasons of texture, but it also really enhances the flavor of the tea, of which there is tons. I've made it with Celestial Seasoning's Honey Vanilla Chamomile, and I'm looking forward to making Chai, green, and whatever other flavors I happen across in the tea isle. Happy freezing!