Ok I will be the first to admit that I cheated a bit on this flavor. I had full intention of mixing the spices myself, but when I got to the grocery store, they were out of star anise. Rather than spending my afternoon running around in the rain hunting for ingredients, I got lazy and just bought chai tea. In fairness, chai literally means tea, so you really can adapt this flavor to your favorite. I used Tazo chai tea for this recipe. I will note that it does contain black tea in it, so I wouldn’t eat a ton of this before bed if you are caffeine sensitive, or perhaps maybe find a decaf one (which I would have done if I wasn’t feeling so lazy).

This ice cream would be perfect for a midday treat. I would probably pair it with a cookie.

2 cups heavy cream
1 cup whole milk
0.5 cup sugar
4 tea bags

Combine all of the ingredients in a sauce pan. Warm the mixture on low heat until the sugar has dissolved. Do not boil. Once dissolved, let the tea seep for about five minutes. Discard the tea bags and transfer the base into a heat proof container. Store in the fridge overnight to cool.

The next morning, add the mixture to your ice cream maker. Churn to the manufactures instructions.

Refrigerate for a few hours.



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