Chai Tea Ice Cream

1. Combine the heavy cream, whole milk, salt, loose Chai tea (or Chai tea bags) and half of the honey in a 3-quart saucepan. Scald the mixture (allow it to almost come to a boil), stirring frequently over medium heat. Remove from heat. If using tea bags, allow them to steep in the mixture for about 5 minutes and then remove and discard them. If using loose tea, don’t bother with the extra steeping—the tea will be strained out later.

2. Meanwhile, in a medium bowl combine the egg yolks and remaining half of the honey. Whisk well until the yolks are pale in color and frothy.

3. Temper the yolks by slowly drizzling half of the scalded mixture into the yolks, rapidly whisking as you drizzle. Add the yolk mixture back into the pot with the remaining milk. Heat over medium-low heat and stir continuously with a wooden spoon until the mixture thickens just a little. You know it’s ready when you pull the spoon out of the liquid, run your finger down the back of the spoon to make a line in the liquid, and the line remains. Pour the mixture (ice cream base) through a fine mesh strainer into a bowl. Stir in the vanilla extract then refrigerate for 4 hours or until completely cooled (I refrigerate overnight).

4. Pour the cooled ice cream base into the bowl of an ice cream maker and use the ice cream machine according to the manufacturer’s instructions. Scoop the ice cream into an airtight container. Most manufacturers recommend freezing the ice cream for 2 hours before eating.

Makes 1 ½ quarts.