In a sauce pan heat milk, cream, and condensed milk until steaming, almost boiling with little bubbles forming around the rim. Do not let it come to a boil. Add the tea and let steep for five minutes, stirring occasionally.

Remove tea bags or strain out tea leaves using a cheese cloth lined sieve, a “tea sock”, or a coffee filter. Return milk mixture to pot if you strained it. Return mixture to heat.

Whisk egg yolks in a heat proof bowl, and when milk mixture is hot slowly add a bit at a time to your egg yolks, whisking constantly to temper them. I usually add about a cup. Once tempered, whisk the egg yolk mixture back into the hot milk. Cook this over medium heat, stirring constantly for about five minutes, or until it reaches 170° F and coats the back of a spoon. Do not allow it to boil.

Remove custard from heat and strain immediately into a bowl. Chill thoroughly, 2-3 hours minimum and preferably over night. If need be it can be chilled quickly in a metal bowl in the freezer, stirring every 20 minutes or so until cool.

Freeze in your ice cream maker according to the manufacturer’s instructions. I churn mine for 20 minutes. When the mixture looks like the consistency of whipped mashed potatoes, remove it into your desired container and place it in the freezer with plastic wrap pressed to the surface of the ice cream to finish hardening.

If making ice cream sandwiches, line a baking pan or sheet with parchment paper and spread the ice cream evenly to desired thickness. I usually spread it about 1-1 1/2 inches thick. Press plastic wrap to the surface and chill until hard enough to cut into desired shapes, 2-3 hours minimum.

Remove from freezer when ready to cut and use desired cookie or biscuit cutters (can be run under warm water to make cutting easier if the ice cream is very firm) to cut the ice cream into the same shape as your cookies. Sandwich between two cookies, wrap in plastic wrap, and return immediately to the freezer to harden.