Lapsang souchong and orange ripple ice cream

Place the milk, tea and orange rind in a saucepan and bring to a simmer. Allow the milk to cool with the tea and rind in the pan, and strain.

Pour the flavoured milk and cream into a saucepan and bring to a simmer.

Whisk the egg yolks, 100g (½ cup) sugar, 5ml (1 tsp) cornflour and vanilla together, and stir into the warm mixture. Stir over low heat until the custard has thickened. Allow to cool.

Combine the orange juice, the 50ml sugar, 10ml (2 tsp) cornflour and salt, and bring to a boil. Simmer until the syrup has thickened. Set aside to cool.

Place the cooled custard into an icecream machine or freeze in a bowl and stir every 30 minutes until the ice cream is smooth.

Marble the ice cream with the orange syrup and freeze until ready to serve.