The mix of spices in this ice cream may not be the definitive recipe for masala chai — if there even is such a thing — but it produces a taste that I associate with the Indian tea, and is quite good. The light brown demarara sugar rounds out the flavor with a light molasses kick. Now, let’s enjoy some ice cream while it’s still warm.
For about 1 liter:
2 cups milk
1/2 cup demarara (light brown) sugar
2 tablespoons loose black tea
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 cup heavy cream
Heat the milk until just short of boiling. Add the tea, sugar and spices, mix until the sugar dissolves, and let steep for about 15 minutes. Then strain the tea leaves out of the milk (most of the spices should pass through the strainer), and let it cool in the fridge.
Once the milk is cool, ideally the temperature of your fridge, mix with the cream and freeze in your ice cream maker until fluffy, about 25 minutes or in keeping with the instructions on the machine.
Put the ice cream into the freezer to harden.