Chai Ice Cream

Ingredients

• 1 teaspoon allspice toasted ( 10) ()
• 0.5 teaspoon peppercorns black toasted
• 6  cardamom pods crushed toasted ()
• 1 teaspoon coriander seeds toasted ()
• 2 cups cup heavy whipping cream 
• 6  egg yolk 
• 2 tablespoons ginger grated
• 0.5 teaspoon ground cinnamon 
• 0.8 teaspoon kosher salt 
• 1 cup milk 
• 0.3 cup cranberry-orange relish black english
• 0.8 cup sugar 
• 1  star anise whole toasted

Equipment

• bowl
• sauce pan
• whisk
• sieve
• measuring cup

Directions

1. In a medium saucepan, bring cream and milk to a simmer. Toast whole spices and stir into dairy along with cinnamon and ginger. Bring dairy to a boil, then remove from heat and cover to steep for 45 minutes.
2. After 45 minutes, return dairy to a boil, then remove from heat and stir in tea leaves. Cover and let steep for 15 minutes.
3. Pour dairy through a fine mesh strainer into a measuring cup or bowl, pressing on tea leaves with a spoon to extract all liquid. In a clean medium saucepan, whisk together egg yolks and sugar until pale in color and slightly thickened. Slowly add strained dairy, whisking constantly.
4. Heat mixture on medium heat, stirring frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line. Stir in salt to taste, then strain custard into an airtight container and chill overnight.
5. The next day, churn ice cream according to manufacturer's instructions.
6. Transfer to an airtight container and chill in freezer for at least 4 hours before serving.