I'm a fan of earl grey tea in just about anything sweet (because everyone knows I'm actually an old lady at heart), but this ice cream is by far the best I've ever made. Winter or not.
Earl Grey Ice Cream
(slightly adapted from Gimme Some Oven)
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup sugar
1/4 cup loose earl grey tea leaves (from about 6 tea bags)
5 egg yolks
1 teaspoon vanilla extract
In a small saucepan, warm the milk, cream, and sugar over medium-heat, stirring occasionally. Once the milk is steaming (but not boiling), remove pan from heat. Place the tea in the pan, cover and steep at room temperature for 15-20 minutes, stirring occasionally.
Meanwhile, in a separate bowl, whisk together the egg yolks and vanilla until frothy. Once the milk mixture is re-warmed, drizzle about 2 tablespoons of the hot milk mixture into the eggs, and quickly whisk in until combined. Repeat 2-3 more times with more of the milk mixture, then gradually pour in the remainder of the milk mixture into the egg yolks and whisk quickly until combined.
Return the new milk/egg mixture to the saucepan, and cook over medium heat, stirring and scraping the bottom of the pan constantly until the mixture thickens to a custard and coats the back of a wooden spoon.
Immediately strain through a fine-mesh strainer to remove tea leaves and any bits of egg, and then refrigerate until completely cooled (this can be done fairly quickly over an ice bath, or in the freezer). Then freeze with an ice cream maker according to manufacturer's instructions (mine took about 20 minutes), until it's the consistency of soft serve ice cream.