We love a lot of things, but we especially love caffeine. For our first original Florence & Millie recipe, we decided to combine two very wonderful things to create a tasty, caffeinated dessert: tea and ice cream. It may sound unconventional, but this is the perfect treat for a hot day. And man, is it hot as heck in Savannah. It’s just not as satisfying to sip on a hot cup of Earl Grey in 90 degree weather.

As tempting as it might be to make this lo-cal, don’t skimp on the ingredients. Skim milk definitely won’t do it justice.

Ingredients:

1 pint of half and half

1 cup of whole milk

3/4 cup sugar

1 1/4 tsp vanilla

7 Earl Grey tea bags

5 egg yolks

Warm the half and half, milk and sugar in a saucepan on medium heat, stirring occasionally.  Don’t let the milk boil. Once it’s warm, take it off the heat and let the tea bags steep for 30 minutes. In a separate bowl, whisk together the egg yolks and vanilla. Gradually whisk in the milk. Pour the mixture into the saucepan and return to medium heat. Stir constantly as it begins to thicken, making sure nothing sticks to the bottom (about 15-20 mins). If you have an ice cream maker, pour mixture into the maker and churn for an hour. If not, continue to cook on the stove for 10 more minutes. Freeze and enjoy! -Kat