Vanilla Tea Ice Cream
(8 servings)
2.5 cups of milk
1/2 teaspoon of vanilla extract
2 teaspoons of  black tea
2 eggs
6 tea spoons of sugar
1 pack of double cream (sweet)
Garnish: Strawberries, herbal leaves

Boil the milk in a pot. Turn off the heat, add the tea and allow to simmer for 5 minutes. Meanwhile, stir the eggs with the sugar and the vanilla extract until the color becomes lighter. Filter the milk and squeeze the tea of its liquids. Pour the milk onto the eggs and stir rapidly. Cook until the mix becomes thick and let it cool. Stir the cream and add the cooled mixture. Move the mixture into molds and freeze for at least 3 hours. Serve with fresh strawberries.