Thai Tea Ice Cream

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Servings: pints

Ingredients

Fill a medium size saucepan with water and sugar, and place over medium heat. Stir until sugar dissolves.
Let sugar water come to a low boil, and add tea. Reduce heat to medium low.
Stir mix for 3-5 minutes, then transfer to a bowl or jar to cool. I use a French press, so that after it has cooled you can easily strain but a bowl or jar and a mesh strainer works just as well.
After mixture has sat for at least 30 minutes (I usually let mine sit 1-2 hours to ensure a strong flavor), strain into a jar or small pitcher. Set aside.

In saucepan, combine heavy cream, milk, thai tea concentrate, and pinch of salt over medium low heat. Bring to a simmer and remove from heat.
In a bowl, whisk together sugar and egg yolks until well combined.
Slowly pour half of the hot cream/milk mixture into the eggs and sugar, whisking while you do.
Pour the contents of the bowl back into the saucepan, place over low heat and stir with a rubber or silicone spatula.
Cook for about 5-7 minutes, until custard has thickened and reaches a temperature of about 175°F.
Pour into a bowl or container to chill.

Depending on your ice cream maker, freeze your bowl or the custard base you made as per ice cream manufacturer's instructions and time length.
Personally I use a ninja creami machine which has me pour the ice cream base into it's pint jars and freeze those. Kitchenaid machines have you freeze the bowl, which if you are using this type of machine, make sure your ice cream base has chilled in the refrigerator for at least 2-3 hours.
After churning, serve immediately for soft serve style or freeze again for a more traditional ice cream. Enjoy!

I do not recommend using anything below 2% milk as your ice cream will become considerably less creamy.
This will produce slightly more concentrate than you need for your recipe, so you may be able to increase the amount to make a larger batch.