rooibos chai ice cream
ingredients
2 cups milk
1 cup heavy cream
5 egg yolks
1/2 agave
1 cinnamon stick
2 cloves
4 green cardamom pods
1/2 star anise
4 peppercorns
1/2 tsp black cumin
1/4 whole nutmeg
1 tsp vanilla extract
2 tbsp rooibos tea
1/2 cup water

directions
Heat milk in a double boiler. Combine egg yolks and agave. Wisk egg mixture into milk and then stir until the custard is coating the spoon (approx. 10 minutes). Remove from heat.

Crush all the spices and the tea. If you haven't got a morter and pestle, you can use either a coffee grinder or a blender. In that case use powdered cinnamon and cloves, since those will damage most coffee grinders and blenders. Bring the 1/2 cup water to boil in a small sauce pan with a lid. once it is boiling remove from heat, add the spices and tea and cover. let sit for 5 minutes and then strain into the custard. Chill over night or for several hours.

Prior to churning add the cream and the vanilla to the custard.