Ingredients
3cupswater
2cinnamon sticks
10whole cloves
⅝ozfresh ginger,minced
2tspwhole black peppercorns
6cardamom pods,crushed
3black tea bags
3cupsheavy whipping cream
1cupnonfat dry milk powder
1¼cupsturbinado sugar
5egg yolks
Preparation
Bring water, cinnamon sticks, cloves, ginger, peppercorns, and cardamom pods to a boil in a saucepan. Reduce the heat, cover, and simmer for 10 minutes.
Remove the saucepan from heat and steep the tea bags for 5 minutes. Strain the tea and set aside to cool.
Heat the cream, milk powder, and turbinado sugar together in a saucepan over medium heat until a candy thermometer reads 140 degrees F.
Beat ½ of the cream mixture, one ladle at a time, in a bowl with the egg yolks until smooth.
Pour the egg mixture into the remaining cream mixture and continue to heat until the mixture reaches 165 degrees F. Hold this temperature for 1 minute, not allowing it to boil.
Strain the cream mixture into a bowl and stir in the tea. Place the bowl in an ice-water bath or refrigerator until chilled just above freezing.
Transfer the mixture to an ice cream maker and follow the manufacturer’s instructions for ice cream.
Serve cold and enjoy!
