Chai Ice Cream Recipe

Bring water, cinnamon sticks, cloves, ginger, peppercorns, and cardamom pods to a boil in a saucepan; reduce heat, cover, and simmer for 10 minutes.

Remove saucepan from heat and steep tea bags for 5 minutes. Strain tea and set aside to cool.

Heat cream, milk powder, and turbinado sugar together in a saucepan over medium heat until a candy thermometer reads 140 degrees F (60 degrees C).

Beat ½ of the cream mixture, 1 ladle at a time, in a bowl with the egg yolks until smooth.

Pour egg mixture into the remaining cream mixture and continue to heat until mixture reaches 165 degrees F (75 degrees C); hold this temperature for 1 minute, not allowing it to boil.

Strain cream mixture into a bowl and stir in tea. Place the bowl in an ice-water bath or refrigerator until chilled just above freezing.

Transfer mixture to an ice cream maker and follow the manufacturer’s instructions for ice cream.