Chai Latte Ice Cream

In a small pot, bring the milk, half of the cream, honey, vanilla, and salt to a simmer. Stir enough to dissolve the honey. Remove from heat, and set the tea bags into the hot cream. Allow it to steep, uncovered, for 15 minutes. Taste the cream mixture before removing the tea bags. You should want it to taste like a strong chai latte. You can leave the tea bags in for as little or as long as you’d like—it simply depends on how strong you want the chai flavor to be. Keep in mind that you’re going to add in the remaining half of the cream later, and that will dilute the flavour quite a bit.

In a large bowl, whisk together the egg yolks. As you whisk, slowly pour a small amount (approximately half of a cup) of the hot cream mixture into the egg yolks to temper them. Now transfer the yolk mixture into the cream mixture in the pot. Heat the mixture over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a spoon. Stir in the remaining half of the cream. Remove from heat.

Let the mixture stand to cool, and once lukewarm in temperature, refrigerate for at least 2 hours, if not longer.

Prepare your ice cream maker for churning. Churn in your ice cream according to your ice cream machine manufacturer’s instructions. Five minutes before the ice cream is done, slowly add the crumbled cookies.

Makes about a quart of ice cream.