Coconut Chai Tea Ice Cream

Coconut Chai Tea Ice Cream
Makes 8 servings

Ingredients:
5 chai spice tea bags
1/2 teaspoon allspice
1 cup boiling water
1 cup evaporated milk, scalded
3 eggs, separated
1 1/2 cups sugar
1/4 teaspoon salt
1 tablespoon lemon juice
1 cup heavy cream
1 cup coconut, finely chopped
2 teaspoons grated lemon rind

Directions:
1. Put the tea bags and allspice in a bowl. Pour the boiling water over the tea and immediately add the scalded milk. Brew 5 minutes. Cool to room temperature.
2. Beat the egg yolks, 1 cup of the sugar and the salt. Add the cooled tea mixture and cook in a double boiler until thickened, stirring constantly. Cool. Add the lemon juice and rind.
3. Beat the egg whites until stiff and beat in the remaining sugar. Whip the cream until it holds a soft peak.
4. Fold the egg whites and whipped cream into the tea mixture and put in the freezer.
5. When half frozen, stir in the coconut. Freeze until firm.