Jasmine Tea Souffle With Lemongrass Ice Cream

Ingredients

• 1/2 cup loose jasmine tea leaves
• 1 cup milk
• 3 cup heavy cream
• 2 x Tahitian vanilla beans, split lengthwise and scraped
• 1/2 cup honey
• 10 x eggs, separated
• 1/2 cup cornstarch
• 1/2 cup sugar
• pinch salt
• 8 x buttered and sugared 6 ounce ramekins
• 3 cup milk
• 2 cup heavy cream
• 4 x lemongrass, chopped
• 8 oz sugar
• 6 x large egg yolks

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