Many of the recipes I found were fairly similar but because I tend to like ice cream made with egg yolks (so luscious) and wanted an excuse to buy a tea sock, I started with this recipe from the blog My Cake Wardrobe. Noticing the author's comment that she might try making the ice cream a touch sweeter next time, I added ¼ cup of sugar. Otherwise, I mostly followed the recipe, except that I was a little more cautious when it came to tempering the hot milk into the yolks and I strained the ice cream before chilling.

This first batch was pretty amazing. It's actually some of the best ice cream I've ever made; I couldn't get over how smooth and creamy it was though considering how much milk and how many egg yolks are in the recipe, I don't know why I was so surprised. The extra sugar was a wise choice as it bumped up the sweetened condensed milk just enough. Still, the ice cream wasn't quite as tea-flavored as I wanted. Plus, the ice cream was a little pale; I wanted it to look more like a glass filled with that lovely, slightly opaque orange tea.

After some experimentation, I found that increasing the steeping time (rather than adding more tea) was all that was required. The longer steeping also led to a deeper orange color, which, sadly, isn't quite captured in my so-so photo. Regardless, I've added my slightly adapted recipe to the member database and as you'll see it's really rather easy.