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Makes 1 quart
- 2 cups milk
- 4 teaspoons cornstarch
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/8 teaspoon salt
- 3 tablespoons cream cheese, softened
- 4 bags, Darjeeling tea
- 3 1-inch cinnamon sticks
- 10 green cardamom pods, crushed to reveal seeds
- 10 cloves
- 1 star anise
- In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside.
- In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup; bring to a boil over medium-high heat. Cook for 4 minutes.
- Stir in cornstarch slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.
- Place cream cheese and salt in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then, whisk in remaining milk mixture.
- Add tea, green cardamom pods, cinnamon sticks, cloves, and star anise to milk mixture and steep for 30 minutes. Strain tea and spices removing as much liquid as possible.
- Allow mixture to chill before processing in an ice cream maker. Transfer ice cream to a storage container and freeze until set.
- This recipe was entered in the contest for Your Best Ice Cream
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