Masala Chai Ice Cream

Instructions

1. Infuse the cream mixture
   In a medium saucepan, combine the heavy cream, whole milk, tea leaves, cardamom pods, cinnamon stick, cloves, nutmeg, ginger, and black peppercorns. Heat over medium-low heat until it just begins to simmer (do not boil). Remove from heat, cover, and let steep for 30 minutes to infuse the flavors.
2. Prepare the egg mixture
   In a medium bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale yellow and slightly thickened, about 2 minutes.
3. Create the custard base
   Strain the cream mixture through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract maximum flavor. Discard the solids. Reheat the cream mixture over medium heat until hot but not boiling. Gradually whisk about 1 cup of the hot cream mixture into the egg yolk mixture to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
4. Cook the custard
   Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon and reaches 170-175°F (76-79°C), about 5-7 minutes. Do not let it boil. Remove from heat and stir in the vanilla extract.
5. Chill the custard
   Pour the custard through a fine-mesh sieve into a clean bowl. Place the bowl in an ice bath and stir occasionally until the mixture cools to room temperature. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.
6. Churn the ice cream
   Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of soft-serve ice cream, typically 20-25 minutes.
7. Freeze until firm
   Transfer the ice cream to an airtight container. Cover with plastic wrap, pressing it directly onto the surface of the ice cream, then seal with a lid. Freeze until firm, at least 4 hours or overnight for best texture and flavor development.