Who doesn't love Ear Grey tea, and who doesn't love chocolate ice cream. Two classics put together; I first saw a variation of this when I worked in restaurants in NYC; I started thinking what other great things could be made with the infusion of tea and the addition of different chocolates, in this case I use Caramelia which is a mixture of Milk Chocolate and Caramel. Adding Fleur de Sel when you are ready to serve this, really brings the dish together.
Place the Heavy Cream, milk, salt, sugar and earl grey tea bags into a small stock pot. Mix these ingredients with a whisk, and bring up to a full boil. Cover the pot with some plastic wrap and let this mixture steep for 30 minutes. You want all the flavors in the tea to flavor your base, the longer you let it sit the more flavorful it will be, I wouldn't exceed anything past 45 minutes.
Once the mixture has sat for at least 30 minutes, bring it back to the stove and heat it up, making sure it comes to a boil again.
In a stainless steel bowl place your egg yolks, and keep your second amount of sugar near your bowl. Do not add it to the egg yolks as this will start cooking your egg yolks, leave the sugar on the side until you are ready.
Whisk your 1/4c sugar into your egg yolks and temper your hot milk mixture into your sugar and egg yolks. It is very important that your milk boils because this will cook your egg yolks for your ice cream at this stage without the need of actually cooking your egg yolks. Scrape the sides of your bowl with a spatula to ensure your mixture is homogenous, don't worry about the tea bags you will remove them in the next step.
Place your chopped chocolate into another large container, make sure you chop your chocolate into medium size pieces so it is easier to incorporate to the rest of the mixture when you are ready.
Remove your tea bags from your milk mixture, you can squeeze them out so you get all the flavor from the tea. Pour this mixture into the chopped chocolate and stir it very well, again scrape all the sides of the bowl. After this burr mix your mixture with a hand blender to insure it is very smooth. Strain it into another container through a fine strainer, and then ice the mixture down, in an ice bath. Stir it often so your mixture cools down quicker.
Once completely cool you can spin your ice cream according to your manufactures instructions for your ice cream machine. Once all spun and iced for a while, I like to serve this in cold bowls so your ice cream melts slower, and top them with some fleur de del to give it an extra sweet/saltiness.