In a medium pot, warm the half-and-half until it starts to boil. Remove from the heat, add the tea bags and allow to steep and cool. Remove the tea bags and refrigerate the infused half-and-half until chilled.
Add the ice cream to 1/2 cup infused half-and-half. Blend with an immersion blender until smooth. Serve with a dusting of cinnamon and nutmeg.
Recipe courtesy of Kevin Denton