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Orange Pekoe Ice Cream

2 cups milk 3 tablespoons Orange Pekoe tea Yolks 4 eggs 14 teaspoon salt 1½ cups sugar Grated rind 1 orange 1 pint heavy cream Scald milk to which tea had been added, and let stand five minutes. Add sugar, and egg yolks slightly beaten, and cook until mixture thickens. Strain, add remaining ingredients, freeze, and mould. Serve garnished with Candied Orange Peel (p. 547). 2 cups sugar 1 cup water