In re-reading my post Fall into Winter with Pears, I realized I neglected to add this to the Pear Tart post.

Chai Tea Ice Cream:

.75l Milk
10g Chai Tea blend
1 tahitian vanilla bean, scraped
175g sugar
200g egg yolk
50g Inverted sugar
75ml heavy cream

Place the tea, vanilla and milk in a heavy sauce pot. Heat to a scald. Remove from the heat, cover with plastic wrap (to ensure a good seal) and let steep for at least an hour. After one hour, whisk the yolks and sugar to ribbon stage. Add the inverted sugar to the milk and return to the fire. Bring to a scald again and slowly temper into the yolk mixture. Pour back into the pot and cook on a low flame, stirring constantly until the base thickens and leaves a path on the back of a spoon when you run your finger across it. Strain into an ice bath. Add the heavy cream and cool. Cover and place in the refrigerator. Let stand overnight to improve flavor. Then and churn in an ice cream maker according to manufacturer’s directions.

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