Mix the milk, whipping cream, sugar and salt and heat the mixture while stirring to just below boiling point.
Remove from the heat and add the tea bags and let them steep in the mixture for 1 an hour.
Remove the tea bags (give them a good squeeze into the milk). Add the double cream and whisk until combined. Return to the heat (do not let it boil.)
Beat the egg yolks and add 2 ladles of the hot cream while whisking. Return the egg mixture to the hot cream and mix well. Continue stirring over a medium heat until the mixture thickens and coats the back of the spoon.
Remove from the heat and let the mixture chill for at least 6 hours. Make the ice cream as per the manufacturer’s instructions. When the ice cream has churned add the chopped preserve and mix well. Place in the freezer for an hour to freeze.
Line a baking pan with cling wrap (make sure it goes over the sides of the dish).
Place 12 biscuits in the bottom of the dish, cover with the ice cream, and top with the remaining 12 biscuits. Return to the freezer and freeze for at least 4 hours.
Remove from the pan by pulling on the cling wrap. Slice into 12 and serve immediately.
Recipe reprinted with permission of Hein Stirred
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