Combine sugar, flour and salt in saucepan.
Gradually stir in milk.
Cook over medium heat approximately 15 minutes or until mixture coats spoon, stirring constantly.
Gradually stir 1 cup of hot mixture into beaten eggs to temper.
Add egg mixture to hot mixture, stirring constantly.
Cook 1 minute; remove from heat and add teabags.
Refrigerate 2 hours.
Combine whipping cream and vanilla; add to egg mixture and whisk. Chill overnight.
When ready, freeze as directed on your ice cream freezer. Makes 1 gallon. This takes a bit longer to make but is well worth the effort!