• 250ml whole milk
  • 250ml double cream
  • 6 egg yolks
  • 100g soft dark brown sugar
  • 1 cinnamon stick
  • 5 cardamom pods crushed
  • 2 star anise
  • 25g fresh root ginger grated
  • 3-4 tablespoons loose black tea leaves
  • 1 teaspoon fennel seeds toasted


  • STEP 1
    Apart from the egg yolks and sugar place all the other ingredients in a large saucepan and bring to the boil. Take off the heat and allow to infuse for 30 minutes.
  • STEP 2
    Whisk the yolks and sugar together in a large bowl. Bring the spiced cream mix back to the boil and pour over the eggs whilst whisking continuously. Strain the mix back into the saucepan.
  • STEP 3
    On a low heat stir the custard mix for 2-3 minutes until it thickens. Again strain the mix into a bowl and allow to cool.
  • STEP 4
    Once cool transfer to an ice cream churner and churn for 20 minutes. Freeze for at least two hours.
  • STEP 5
    15 minutes before serving take the ice cream out of the freezer to soften. Serve with amaretti biscuits or toasted ginger bread if you like.

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