Chai Latte Ice Cream

• 2 cups whole milk
• 1 & 1/3 tablespoons cornstarch
• 1 & 1/2 ounces cream cheese, softened
• 1 & 1/4 cups heavy cream
• 2/3 cup sugar
• 2 tablespoons light corn syrup
• 1/4 cup chai tea

1. Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
2. Whisk the cream cheese in a medium bowl until smooth.
3. Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, add the chai tea, and let steep for 10 minutes.
4. Strain the milk mixture through a fine sieve, lined with cheesecloth, and squeeze out as much of the cream as possible. Return to the saucepan and gradually whisk in the cornstarch slurry.
5. Bring back to a boil over meduim-high heat and cook, stirring and scraping with a heatproof spatula, until slighly thickened--about 1 minute. Remove from the heat.
6. Gradually whisk the hot milk mixture into the cream cheese until smooth.
7. Cool the ice cream base in the refridgerator for a minimum of 4 hours. (More time is better! Even as long as 24 hours!) Pour into your ice cream maker and follow it's directions for freezing.

milk, cornstarch, cream cheese, heavy cream, sugar, light corn syrup, chai tea

Taken from food52.com/recipes/18752-chai-latte-ice-cream (may not work)