For Ice Cream:
In medium saucepan, heat milk and heavy cream until it begins to gently simmer. Remove from heat and add in tea bags. Allow to steep for 5 minutes. Stir occasionally to evenly saturate the tea in the cream. Remove tea bags and discard.

Whisk eggs in large bowl along with the sugar, and then add the hot milk/tea mixture in a slow stream running to temper the egg and sugar mixture. Pour mixture back into saucepan and cook over medium heat until the mixture begins to thicken. Stirring constantly. Pour custard through a fine-mesh sieve into a large bowl. Cover bowl with plastic wrap and place in fridge to chill for at least two hours.

Freeze custard in ice cream maker according to manufacturer’s instructions. Scrape ice cream into freezer safe container and press plastic wrap to the surface of the ice cream. Seal container and freeze until solidified. Freeze about two hours. Serve when frozen through.