Chai Ice Cream in Caramel Cups

Ingredients

• 6 servings almonds sliced for garnish
• 1 teaspoon pepper black freshly ground
• 6 servings caramel squares 
• 0.3 cup chai tea chilled brewed
• 0.5 teaspoon ground cardamom 
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon nutmeg freshly grated
• 1 pint whipped cream 

Equipment

• bowl
• baking sheet
• baking paper
• oven

Directions

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. Soften the ice cream in a large bowl.
3. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours.
4. Unwrap the caramel squares and place them on the baking sheet spaced about 2 inches apart.
5. Bake until melted and softened.
6. Place another piece of parchment on top and press the caramel into a circle. Cool another 2 minutes. Peel the caramel circles off the parchment and press into mini muffin pans to form a small cup shape. Cool completely.
7. Scoop ice cream into cups and garnish with almonds.