Chai Ice Cream

In a large bowl using an electric mixer, whip the the heavy whipping cream until it can hold peaks.

In a separate bowl lightly whisk the egg yolks, sweetened condensed milk, water and chai powder (I use Pacific Chai Spice Latte Mix).

Carefully fold the whipped cream into the chai mixture. When combined well, pour into a container that seals tightly and place in the freezer for about 6 hours or until firm.

Notes:
1. For those with sensitivities, this recipe uses raw eggs.
2. You can certainly adjust the chai powder to your taste. More is always better for me when it comes to chai lattes!