Note: This recipe requires an ice cream maker.
Combine sugar, milk and cream in a small saucepan and slowly bring to a boil. Add tea bags, remove from heat, steep for 30 minutes to 1 hour and remove tea bags.
Whisk egg yolks together in a separate bowl, then whisk in liquid. Return to saucepan and warm over low heat (stirring constantly) until mixture thickens and coats spoon. Allow to cool, then freeze according to ice cream maker directions.
