This spicy ice cream was inspired by the chai I was taught to make by old employers of mine. This was before chai was everywhere. They made it for their whole family a few times a day. I kept asking them "What is this awesome drink called?" and they always looked at me confused. "It's tea, just tea." —creaturecuisine
Crack the cardamom pods and fill one of the tea bags with them. Put the milk, cream, sugar, salt and cardamom in a saucepan and bring to a simmer.
In teabag number 2, add fennel seed, clove and peppercorn. Crush it up a bit and add to the mixture. Put heat on low, cover and let sit for 10 minutes. Bring back up to a simmer. Remove spices. Whip egg yolks and slowly add your mixture to temper the eggs. Return to pot and set temp to med-high.
Add tea to the last teabag and put in the mixture. Heat until mixture thickens enough to coat the back of a wooden spoon, stirring constantly to prevent scalding.
Take off heat, remove tea and let cool. Transfer to a fridge safe bowl. It's going to develop a skin. You can remove it, but I just whip it back in. Chill in the fridge.
Use your ice cream maker according to directions. It takes my maker about 22 minutes. This makes 2 batches. Serve right away for soft serve, but I think it's better to put in a container and let it firm up in the freezer.
Musical pairings inspired by the time period when I learned to make Chai... Hyperballad ~Bjork, Plowed ~Sponge, Crank ~Catherine Wheel, & Fake Plastic Trees ~Radiohead.