Chai Ice Cream
adapted from Simply Recipes
2 whole cinnamon sticks
1/2 a whole nutmeg
15 whole black peppercorns
5 green cardamom pods, crushed
8 whole cloves
1 star anise
2 inches of fresh ginger, sliced
2 c. heavy cream
1 c. milk
1/4 c. loose black tea
2/3 c. sugar
pinch of salt
6 egg yolks
Heat one cup of the cream and the milk in a medium saucepan. When the mixture is hot but not boiling, take it off the heat, add the cinnamon, nutmeg, peppercorns, cardamom, cloves, anise and ginger and let steep, covered, for at least one hour.
After a hour, re-heat the mixture – again, hot but not boiling – and add the tea leaves. Steep for 15 minutes, then strain out all the solids and whisk in the sugar and salt.
Pour the remaining heavy cream into a large bowl.
Re-heat the flavored milk and cream. When it comes to a simmer, whisk half the mixture into the egg yolks to temper them, then whisk the egg/milk/cream into the rest of the milk in the saucepan. Cook over medium heat until it coats the back of a spoon.
Strain the egg/milk/cream mixture into the bowl containing the heavy cream and combine.
Chill over an ice bath and then in the fridge until good and cold, then churn and freeze in your ice cream machine according to the manufacturer’s instructions.
Transfer to some tupperware and freeze for at least 3-4 hours before consuming.