Ingredients
2 cups half and half
1 1/2 cups milk , divided
8 green decaf tea bags
6 large egg yolks
1 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
Directions
- Combine the half and half and 1 cup of the milk in a small saucepan over medium heat until hot. Add the tea bags, remove from the heat, and let steep 15 minutes. Gently squeeze the tea bags and discard.
- Meanwhile, whisk together the egg yolks, sugar, cornstarch and salt in a bowl until pale and thick. Gradually whisk the hot milk mixture into the yolk mixture. Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 7-8 minutes. Remove from the heat and pour in the reserved 1/2 cup milk then immediately pour into a bowl and set it into a larger bowl filled with ice water. Cool the mixture completely, stirring often. Cover the bowl and chill in the refrigerator until cold, about 30 minutes.
- Pour the mixture into a 13-inch x 9-inch baking dish and set in the freezer. Allow to freeze 1 hour, then with a rubber spatula, scrape any of the mixture that has frozen near the edges off the side of the pan. Beat the mixture vigorously with a whisk, being sure to mash any of the frozen bits then return to the freezer. Freeze until frozen, about 2 hours longer, stirring vigorously every 30 minutes. Transfer to a sealed container to store.