Green Tea Ice Cream With Ginger Cookie Chunks

1. 1

   Heat the milk and tea bags over medium heat in a sauce pan to a simmer. Stir frequently to prevent the milk from burning on the bottom of the pan. Cook for 5 -6 minutes until the tea has nicely infused into the milk - mine was a beautiful caramel color. Stir in the honey and remove from heat.

2. 2

   Whisk the eggs and the sugar. Temper the eggs with the hot milk mixture. Then mix the eggs and hot milk together and return to the stove. Cook over medium low until the mixture thickens slightly - about to coat the back of a wooden spoon.

3. 3

   Remove the custardy mixture and strain it through a fine mesh to remove any lumpiness that may have occured during the cooking. Whisk in the greek yogurt.

4. 4

   Chill the custard in the refigerator for several hours until very cool.

5. 5

   Follow the directions on your ice cream maker to freeze your ice cream. Before you put it in the freezer, mix in your ginger cookie chunks.

6. 6

   Freeze for several hours, until firm.

* Per serving · 4 servings · Values may vary.

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