So I gave my cousin this ice cream to eat after taking my pictures, and the expression he had was of confusion. He said he didn’t know how to feel about it, that it tasted exactly like cutting chai (tea sold in stalls on the street) but a cold version and that’s exactly what I was going for. Cutting chai is always really sweet, and the tea is overcooked to the point where you can actually taste it.

For the ice cream:

• 1 cup milk
• 2 cups heavy cream, double or whipped
• 4 egg yolks
• 3/4 cup sugar
• 6 tea bags

Begin by heating the milk and cream in a saucepan. Add the teabags and let it sit, till the milk begins to steam. When bubbles form around the edge of the pan, take it off the heat and lid for an hour, letting it steep. Once done, discard the tea bags.

In a separate bowl, whisk the eggs and sugar till fluffy.

Reheat he milk and pour it over the eggs, whisking constantly so that the eggs dont cook. Rinse out the saucepan and pour the mixture back into it. Cook the mixture till it is thick enough to leave a mark on a wooden spoon. It should take about 5 minutes.

Strain the mixture and pour it into the jar you want to freeze it.

Churn it like you did the vanilla or chocolate ice cream.