I was given a recipe for masala chai by an Indian mother whilst in Goa. I'd tried and been given many chai recipes all over India but hers was the most aromatic. I thought I could use the base of the recipe to make fantastic ice-cream.
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
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.
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.
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.
Once cool transfer to an ice cream churner and churn for 20 minutes. Freeze for at least two hours.
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.