Chamomile Ice Cream

Boil 1 cup of the half and half (or the milk if using) either on the stove or in the microwave. Add all of the tea bags. Let steep on the counter until cooled to room temperature. Cover and let steep in the refrigerator overnight.

In a medium saucepan over medium heat, combine the chamomile-steeped half and half (or milk) with the rest of the half and half (or cream). Add the sugar, vanilla and salt. Whisk thoroughly to dissolve sugar granules.
In a small heatproof bowl, continually whisk the egg yolks while very slowly streaming in the warm half and half mixture into the egg yolks. Add the entire mixture back to the saucepan.
Return to the stove and whisk continuously while cooking on medium low heat until the mixture coats the back of a spoon (or reaches 170°F on an instant-read thermometer).
Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl. Pour the warm custard into the bowl through the strainer. Discard any solids. Stir to combine.
Cover and chill in the fridge until completely cool. If you’re in a hurry you can transfer the mixture to a plastic or reusable bag and set it inside a large bowl with ice. You want the custard to be thoroughly chilled before you put it in the ice cream maker.

Preheat the oven to 300°F.
Whisk together the sugars, flour, baking powder and salt in a medium bowl.
Add the honey, oil and vanilla and mix just until the mixture comes together.
Dump the mixture onto a sheet of parchment paper. Cover with another sheet. Roll out to ¼-inch thick. Remove the top sheet.
Bake for 13-15 minutes until golden brown. Remove from the pan and let cool completely before breaking up into bits with your hands or a knife.

Once cooled, pour the custard into your ice cream maker and churn it according to the manufacturer's instructions. I used the Kitchenaid Ice Cream Maker Attachment and it took about 30 minutes to churn on the lowest setting.
Mix in as much or as little of the cookie bits as you like, saving some for the top.
Fill your container with the churned soft ice cream, top with cookie bits and drizzle with more honey, if desired. Cover and freeze until solid (overnight or at least 4 hours).