Tea & Biscuits Ice Cream Recipe

In a saucepan, heat the heavy cream and milk over medium heat until it starts to simmer.

Remove from heat and add the tea bags. Let steep for 10 minutes.

Remove the tea bags and squeeze out any excess liquid.

Stir in the sugar until dissolved.

Pour the mixture into a bowl and refrigerate for at least 3 hours, or until completely chilled.

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

In the last few minutes of churning, add the crushed biscuits and mix until well combined.

Transfer the ice cream to a lidded container and freeze for at least 1 hour, or until firm.

Serve the tea & biscuits ice cream in scoops and enjoy!