Chai Ice Cream

Fragrant cardamom, ginger, cinnamon, and cloves are steeped with black tea leaves to infuse each scoop of Chai Ice Cream with the classic flavor of chai tea.

Ingredients 

• 6 cardamom pods lightly cracked open with the back of a spoon
• 12 whole cloves
• 2 cinnamon sticks
• ½-inch slice of fresh ginger
• 10 black peppercorns
• 2 bay leaves
• 1¾ cups heavy cream
• 1¼ cup whole milk
• 3 tablespoons loose black tea leaves (English Breakfast tea works well, as does decaf tea)
• ⅔ cup sugar
• ⅛ teaspoon kosher salt

Instructions

Place the cardamom, cloves, cinnamon stick, ginger, peppercorns, and bay leaves in a medium-size saucepan. Add the milk and cream and bring to a low simmer. (DO NOT boil.) Remove from the heat, cover, and steep for 60 minutes.

Add the tea leaves and return to a low simmer. (DO NOT boil.) Remove from the heat and steep for 15 minutes. Pour the mixture through a fine mesh strainer to remove all the tea leaves and spices.

Rinse or wipe any lingering tea leaves out of the pan and pour the strained cream mixture back into the saucepan. Return to a low simmer. (DO NOT boil.) and add the sugar and salt. Heat, while stirring constantly with a wooden spoon, until the sugar dissolves.

Remove from the heat and allow to cool a bit before transferring to a jar or glass bowl and refrigerating until chilled – at least a couple of hours.

When ready to churn, whisk the mixture to combine again and pour into ice cream maker. Churn the ice cream according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place it in the freezer until ready to serve.