Masala Chai Ice Cream

Step 1: In a medium saucepan, mix the milk and sugar well. Put on medium-low heat and add the 3 tea bags, ginger, cloves, cardamom and star anise. Let heat up for a few minutes until small bubbles appear around the edges. Remove from heat and let steep for 45 minutes.

Step 2: Remove tea bags, squeeze any moisture out and discard.

Step 3: Put the milk mixture back on medium-low heat. Heat until small bubbles reappear at the edges. Add ½ cup of the milk mixture into the whisked eggs while whisking constantly. Add the tempered egg mixture into the saucepan and whisk constantly. Whisk for approximately 10 minutes until a thin custard forms.

Step 4: Remove from heat and immediately transfer into a container. Let cool to room temperature on the counter, cover with a lid and refrigerate overnight.

Step 5: Add the whipping cream to a mixer bowl and whip with a whisk attachment on medium-high speed until it peaks. Strain the custard base through a sieve into the whipping cream, pressing the last bit of custard with a rubber spatula through the sieve, discarding the leftover spices. Mix well.

Step 6: Pour the mixture into a chilled ice cream maker bowl and churn according to manufacturer's instructions, approximately 20 to 30 minutes. The ice cream should have a soft-serve consistency or a little creamier. Scoop into a container with a lid and freeze for at least 4 hours, preferably overnight, before serving.

Step 7: *NON-DAIRY VERSION: replace the milk and cream with 3 cups of coconut milk, almond milk or a combination and follow the steps as instructed above. The consistency of the ice cream with coconut and almond milks won't be as creamy.