In a medium saucepan over medium/low heat; whisk together the heavy cream, milk and sugar.

Heat and whisk frequently until liquid begins to steam and is hot to the touch (but Not boiling).

Remove from heat and add the tea bags and the vanilla to the liquid.

Cover and allow to steep for about 1 hour.

Gently squeeze the tea bags while removing, then discard.

Sprinkle the xanthan gum into the liquid while whisking vigorously.

Transfer liquid to a container and chill in the fridge until completely cold. (at least 4 hours)

Place your desired ice cream container into the freezer.

Churn the creamy chai mixture in an ice cream maker according to the manufacturer's instructions.

Once the churning process is complete, transfer to the cold ice cream container.

Cover and freeze for 2-3 hours before serving.