Jasmine Tea Souffle with Lemon Grass Ice Cream

Name: Jasmine Tea Souffle with Lemon Grass Ice Cream
Ingredients: 1/2 cup loose jasmine tea leaves; 1/4 cup loose oolong tea leaves; 1 cup milk; 3 cups heavy cream; 2 Tahitian vanilla beans, split lengthwise and scraped; 1/2 cup honey; 10 eggs, separated; 1/2 cup cornstarch; 1/2 cup sugar (1/4 cup for yolks, 1/4 cup for whites); 6 to 8 buttered and sugared 6 ounce ramekins; 3 cups milk, reduced with lemongrass to 2 cups yield; 4 stalks chopped lemongrass, white part only; 1/2 pound sugar; 1 Tahitian vanilla bean, split lengthwise and scraped; 3/4 cup egg yolks; 2 cups heavy cream