Preparation:
Place the tea leaves in a small bowl. Pour the boiling water over them and let steep for 10 minutes. Strain the tea through a very fine sieve set over a small bowl. Press the leaves to extract as much liquid as possible. Discard the leaves and set the liquid aside. Pour the half-and-half into a medium saucepan; set over medium heat and bring just to a simmer. Remove from heat and set aside. Combine the eggs, sugar and salt in the top of a double boiler; whisk for 3 or 4 minutes, until pale yellow. Gradually whisk in the hot half-and-half. Place over simmering (not boiling) water. Cook, stirring constantly, for 8 to 10 minutes, or until the custard thickens enough to coat the back of a spoon. Remove from heat and stir in the cream and tea. Add the food coloring, if desired. Chill for 30 minutes, then pour into an ice-cream maker and freeze according to the manufacturer's direction |
