Chamomile Chocolate Ice Cream

Serves: about 2 quarts

1 1/2 c. Cream
3/4 c. Loose chamomile tea * (4 tea bags)
6 lg. Egg yolks
1/4 c. Turbinado sugar
1/3 c. 3 oz. Dark chocolate chips
2 tsp. Vanilla extract
1/2 tsp. Kosher salt

Directions:

1. Bring cream to a slow, easy simmer in heavy medium saucepan heat. Remove from the heat and stir in the lose chamomile, and allow to let sit for 15 minutes.

2. In a medium bowl, whisk together egg yolks and sugar until smooth. Put cream mixture back onto stove top and heat on medium heat until it just barely comes to a simmer. Very slowly whisk the hot cream mixture into the egg mixture. Return the mixture to saucepan, add in the chocolate chips once the cream mixture cools down completely.

3. Add the cream mixture into the ice cream maker, and follow according to you're manufacturer instructions.