Chai Tea Latte Ice Cream

Ingredients

• 8  chai spiced tea bags (such as Bigelow Vanilla Chai)
• 2 tablespoons cornstarch 
• 2 large egg yolk 
• 12 ounce evaporated milk fat-free canned
• 0.1 teaspoon ground cardamom 
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon ground ginger 
• 0.1 teaspoon nutmeg 
• 2 cups milk 2% reduced-fat
• 1 Dash pepper black
• 0.1 teaspoon salt 
• 0.7 cup sugar 
• 3 inch vanilla pod split

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• wooden spoon

Directions

1. Cook 2% milk over medium-high heat in a heavy saucepan to 180 or until tiny bubbles form around edge (do not boil).
2. Remove from heat.
3. Add tea bags and vanilla bean; let stand 15 minutes.
4. Remove and discard tea bags, pressing liquid out of bags.
5. Remove vanilla bean; scrape seeds from bean into milk mixture, and discard bean.
6. Add evaporated milk, stirring with a whisk.
7. Combine sugar and next 9 ingredients in a medium bowl. Gradually add milk mixture to sugar mixture, stirring constantly with whisk. Return milk mixture to pan. Cook over medium heat until mixture thickens and coats the back of a wooden spoon, stirring constantly.
8. Transfer mixture to a bowl.
9. Place over an ice bath and cool completely, stirring occasionally.
10. Pour milk mixture into the freezer can of a 2- to 3-quart ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 1 hour or until firm.