Heat the half & half and heavy cream in a medium sauce pan until hot. Do not boil. Remove off of the heat and steep 6 chai tea bags for 30 to 40 minutes. Remove the tea bags and reheat until hot. Again, do not boil.

Meanwhile, whisk the egg yolks and sugar until smooth and pale yellow.

While whisking, slowly pour in the hot chai cream mixture to temper the eggs. Transfer the egg/cream mixture back into the saucepan and heat on medium until thickened. It should be thick enough to coat the back of a spoon, and when you drag your finger through it, it shouldn't fill back in.

Next pour the thickened ice cream base through a mesh strainer that is set into a new clean bowl (this is to catch any egg and milk impurities).

Stir in the vanilla and allow it to cool for 30 minutes before refrigerating for 4 hours or overnight.

Once the vanilla chai ice cream base has chilled completely, following the manufacturers instructions, pour the ice cream base into the ice cream maker and churn until thick. Pour the thickened ice cream into a freezer-safe container and freeze for 4 hours or overnight.

Serve scoops in ice cream cones or into bowls.