Simplified Chai Cardamom Ice Cream

In a saucepan, combine 1 cup of whole milk and 1 cup of heavy cream.

Place over medium heat and add 2 Trader Joe’s chai tea bags, 1/4 teaspoon ground cardamom, and 1/8 teaspoon ground black pepper to the pan.

Heat until small bubbles form at the edges (do not boil), then remove from heat, cover, and let steep for 10 minutes.

Discard the tea bags. In a mixing bowl, whisk 4 large egg yolks with 2/3 cup sugar until pale and thick.

Slowly whisk the warm, spiced milk into the egg yolk mixture to temper, pouring gradually and whisking constantly.

Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens and coats the back of the spatula (170–175°F; do not boil).

Strain the custard through a colander into a clean mixing bowl. Cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.

Freeze in an ice cream maker according to manufacturer’s instructions (or see tip for no-machine method), and transfer to a baking sheet or container to freeze until firm before serving.