Chai-No-Mite! Ice Cream

• 1/4 cup green cardamom pods (cracked)
• 3 teaspoons fennel seed
• 5 whole cloves
• 10 black peppercorns
• 2 1/2 tablespoons loose black tea
• 1 1/8 cups sugar
• 1 pinch salt
• 5 egg yolks
• 3 cups whole milk
• 2 pints heavy cream
• 3 reusable tea/ herb bags

1. Crack the cardamom pods and fill one of the tea bags with them. Put the milk, cream, sugar, salt and cardamom in a saucepan and bring to a simmer.
2. In teabag number 2, add fennel seed, clove and peppercorn. Crush it up a bit and add to the mixture. Put heat on low, cover and let sit for 10 minutes. Bring back up to a simmer. Remove spices. Whip egg yolks and slowly add your mixture to temper the eggs. Return to pot and set temp to med-high.
3. Add tea to the last teabag and put in the mixture. Heat until mixture thickens enough to coat the back of a wooden spoon, stirring constantly to prevent scalding.
4. Take off heat, remove tea and let cool. Transfer to a fridge safe bowl. It's going to develop a skin. You can remove it, but I just whip it back in. Chill in the fridge.
5. Use your ice cream maker according to directions. It takes my maker about 22 minutes. This makes 2 batches. Serve right away for soft serve, but I think it's better to put in a container and let it firm up in the freezer.
6. Musical pairings inspired by the time period when I learned to make Chai... Hyperballad ~Bjork, Plowed ~Sponge, Crank ~Catherine Wheel, & Fake Plastic Trees ~Radiohead.

green cardamom pods, fennel seed, cloves, black, loose black tea, sugar, salt, egg yolks, milk, cream

Taken from food52.com/recipes/39152-chai-no-mite-ice-cream (may not work)