Chai Ice Cream in Caramel Cups

• 1 pint vanilla ice cream
• 1/4 cup brewed Chai tea, chilled
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cardamom
• Caramel squares
• Sliced almonds for garnish

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Soften the ice cream in a large bowl.
3. Add the tea and spices and mix until thoroughly combined.
4. Pack and re-freeze at least 2 hours.
5. Unwrap the caramel squares and place them on the baking sheet spaced about 2 inches apart.
6. Bake until melted and softened.
7. Place another piece of parchment on top and press the caramel into a circle.
8. Cool another 2 minutes.
9. Peel the caramel circles off the parchment and press into mini muffin pans to form a small cup shape.
10. Cool completely.
11. Scoop ice cream into cups and garnish with almonds.

vanilla ice cream, freshly ground black pepper, ground ginger, ground cloves, ground cinnamon, nutmeg, ground cardamom, caramel squares, almonds

Taken from www.foodnetwork.com/recipes/sandra-lee/chai-ice-cream-in-caramel-cups-recipe.html (may not work)