Bring water to a boil then remove from heat and add tea. Steep 5—6 minutes, strain, and allow to cool. Stir tea into softened ice cream until thoroughly combined; cover and return to freezer.

Heat oven to 350°. Core apples and hollow out, leaving a ½-inch-thick wall in each. Combine both sugars in small bowl. Coat inside of apples with one-third sugar mixture and bake uncovered for 30—45 minutes. Sprinkle another one-third of sugar mixture on apples after removing from oven. Allow apples to cool. To serve, fill each apple with one scoop of tea-infused ice cream and sprinkle with remaining sugar.

NOTE: Mint-Chilla Chai-Nilla Tea, Salted Caramel Sugar, and Cinnamon Sugar are available at The Spice & Tea Exchange. Courtesy of Charlotte Abrams