I started with my previous recipe, and modified it to be in line with this one. I dropped the vanilla and changed the dairy products to one quart of half-and-half as per the second recipe — I’d wanted to thin out the fat content a bit, and getting rid of the whipping cream should take care of that. I also used just 3/4ths of a cup of sugar, and a smidge less than 2 eggs. I suppose I could have scaled the second recipe up but using 1 quart of half-and-half is awfully convenient. The ratio of sugar is a bit lower than before, which should allow the tea flavor to come out more.

I used vanilla chai tea bags instead of loose-leaf tea, so I randomly guessed at 5 teabags for the infusion step. Now that I’ve made the custard and tasted it I think I was too light on the tea, but I didn’t want to do a second infusion because the custard isn’t all that hot. Also I sort of wish I’d gone for a simpler black tea; the vanilla chai will taste really good but it will refer back to plain vanilla ice cream because, well, it’s still vanilla. This is a pretty postmodern flaw when you get right down to it. Maybe I’ll do another batch with Earl Grey and more tea bags. Alternatively, I could squeeze the tea out of the bags more. Or use loose-leaf, but I’m not sure I care that much.

The custard is now cooling on the counter since I’m not in a hurry. In an hour or so I’ll transfer it to the fridge, and I’ll pull out the ice cream maker tomorrow night. I believe this means I’ll have actual ice cream on Wednesday.

Edit: I got impatient and ran the ice cream maker this morning before work, to match the chilly ice storm outside. Looks promising.