In a medium saucepan, combine milk, cream, and tea leaves. Bring to a full boil, then remove from heat. Allow tea to steep in the milk/cream mixture for 15 min.

Meanwhile, using a mixer, beat the egg yolks and sugar together until it forms a ribbon (if you drip a line of the batter from the beater, it leaves a "ribbon" and then disappears).

Strain the tea leaves out of the cream mixture and discard them. Return the cream mixture to low heat and bring to a slow simmer. Add a tiny bit of the cream mixture to the egg, whisking briskly, to temper the eggs. The cream mustn't be too hot, or it will curdle the egg mixture.

Slowly whisk together the remaining cream mixture with the egg mixture. Pour into a clean pot and gently bring to a slow simmer. This will cook the eggs and kill bacteria.

Strain into a clean bowl and discard any solids remaining. Place the mixture in the refrigerator and allow to cool, about 3 hours (or overnight), until chilled. Pour into ice cream maker and continue according to the manufacturer's directions.