If using a double boiler, put water onto boil first.
Add milk to pan on stove top on a medium heat. Once warm but not boiling add tea bags and TURN OFF stove. Leave tea bags to steep for three and a half minutes, then remove tea bags.
Measure out egg yokes into a bowl, set egg whites aside for another recipe.
Add sugar to egg yokes and beat until pale and creamy.
Add warm milk and tea mix to eggs about ⅓ at a time, mixing well in between additions, to temper the egg yokes.
Add milk, tea, sugar, egg yoke mix to top of double boiler, if using. If not using a double boiler you will need to put the pot on a low heat and watch it VERY carefully to prevent the mix heating to much and scrambling the eggs.
Add cream, spices and ginger and honey and mix well.
Heat on a low to medium heat, watching carefully and stirring well to prevent lumps.
Mix is done when it coats the back of the spoon on spatular and leaves a clear line when you run your finger across it.
Remove top from double boiler and allow to cool for a few minutes. Transfer mix to heat proof container and chill in the fridge for at least four hours, preferably overnight.
Put ice cream storage container in the freezer to chill. If using a self churning machine turn it on ten minutes before churning to allow the machine to chill.
Strain the ice cream mix, then churn the ice cream. It will be the consistency of soft serve when done.
Transfer to chilled container and freeze until firm.
To serve remove from freezer, scoop and enjoy! Delicous on its own or with an extra drizzle of honey on top. Delicious!