Combine tea and 2 c heavy cream in a double boiler and scald the cream (heat it until steam rises and small bubbles form around edges). Remove from heat and allow to steep for 10 minutes.
Strain the cream and gently press tea leaves to remove excess liquid. Discard tea leaves.
Return to double boiler, add remaining 2 c cream and scald again. Remove from heat.
In a large bowl, whisk the eggs and sugar together until pale yellow and fluffy. Slowly whisk in the the hot cream, add a pinch of salt, and return mixture to double boiler. Cook, stirring constantly, until mixture coats the back of a spoon.
Strain again, allow to cool, then refrigerate until cold.
Whisk the cream mixture and churn according to your manufacturer's instructions. If you are using cacao nibs, add 5 minutes before churning is complete.
Recipe by oh honey bakes at https://ohhoneybakes.com/jasmine-tea-ice-cream-cacao-nibs/