Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.