2 cups whole milk
2 cups heavy cream
3/4 cup honey
1 tsp vanilla extract or one whole vanilla bean
pinch of salt
5 chai tea bags
5 egg yolks
- Bring the milk, 1 cup of the cream, honey, vanilla, and salt just to a simmer, stirring to dissolve the honey. Remove from heat and set the chai tea bags in the cream mixture. Let steep, uncovered, for a half and hour, then remove and discard the tea bags then let the cream mixture cool for 15 minutes.
- In a separate bowl, whisk together the 5 egg yolks. Whisking constantly, slowly pour in about a half cup of the cooled cream mixture to temper the yolks, then add the egg yolk mixture to your original cream mixture pot.
- Heat the new mixture over low heat until it reads 170-175 degrees on a thermometer. The mixture should be thick enough that a line drawn with your finger across the back of the spoon will stay. Then place a strainer over a large bowl and pour the custard into the bowl through the strainer to remove any little bits of egg and then stir in the remaining cup of cream.
- Once strained, refrigerate until very cold or set the bowl in an ice bath to cool it more quickly in a pinch. Then mix in your ice cream maker according to the manufacturer’s instructions. Then placed the finished ice cream in a locking mason jar container to freeze for two more hours.