If you're a fan of the chai lattes at your local coffeehouse, you're going to love this ice cream. It's ultracreamy and fragrantly spiced and is the perfect ending to a spicy Indian- or Thai-style meal.
2 cups 2% reduced-fat milk
8 chai tea bags (such as Bigelow Vanilla Chai)
1 (3-inch) piece vanilla bean, split lengthwise
1 (12-ounce) can evaporated fat-free milk
2/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Dash of black pepper
2 large egg yolks
How to Make It
Cook 2% milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Add tea bags and vanilla bean; let stand 15 minutes. Remove and discard tea bags, pressing liquid out of bags. Remove vanilla bean; scrape seeds from bean into milk mixture, and discard bean. Add evaporated milk, stirring with a whisk.
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. Transfer mixture to a bowl. Place over an ice bath and cool completely, stirring occasionally.
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.