In a large saucepan, bring milk and cream to a simmer.

Once liquid is lightly simmering, place chai tea bags in milk/cream to steep for 4 minutes.

After 4 minutes, use a spoon to squeeze out liquid from tea bags (I do this by pressing them against the side of the saucepan with a large wooden spoon) and remove bags from saucepan. In a separate bowl, beat the egg yolks and sugar together for about 30 seconds-1 minute or until they form a creamy texture. While continuing to beat egg yolks and sugar, add in 1/3 c hot milk/tea mixture and beat for 30 seconds. Add in 1/3 c more of the hot milk mixture and continue to beat for 30 more seconds. Do this twice more – adding an additional 1/3 c hot milk mixture and beating for 30 seconds. Then, slowly pour remaining milk mixture into mixing bowl, beat for another minute or so until sugar is fully dissolved.

Stir in vanilla to the milk mixture.

Pour liquid ice cream from mixing bowl back into the saucepan and place back on stove top over medium heat. Stirring constantly for a few minutes, thicken up the mixture until it coats the back of the spoon. (Dip a spoon into the liquid, pick it up, run a spatula across the back of it, and if you're able to make a line without the mixture dripping, it's ready! See photos in the recipe to see what I mean.)

Then, carefully pour the mixture into another saucepan or glass bowl through a strainer. Do this over the sink in case you spill. You'll want to do this to have the strainer catch the little bit of waxy residue that formed while making the ice cream.

Pour liquid into the mixing bowl, allow it to cool down a bit, and then cover it with cling wrap. Make sure the cling wrap sits directly on top of the liquid. This will help keep the liquid from forming a film on top.

Place mixing bowl in fridge for at least 3-4 hours (until fully chilled), or, even better, overnight. After milk mixture is completely chilled, remove cling wrap, scrape off any ice cream that's sticking to the cling wrap into the mixing bowl, whisk the mixture for about 10-20 seconds, and then pour it into your ice cream maker and churn for 25 minutes (ice cream should be a soft, creamy consistency).

You can eat the ice cream immediately, but if you want it firmer, pour the ice cream into a large plastic container and place in the freezer for a couple of hours before scooping out and serving.

Enjoy!