Chai Spice Ice Cream

1 . Stage

Combine heavy cream and milk in a deep saucepan over medium-high heat. Add cardamom, cinnamon, vanilla extract, garam masala, nutmeg, and cloves. Whisk lightly and bring to a simmer.

2 . Stage

Beat sugar and egg yolks together in a bowl until runny, pale yellow, and falling off the whisk in thick ribbons.

3 . Stage

Pour the egg yolk mixture into the saucepan, whisking continuously to avoid scrambling the eggs. Continue whisking the mixture over high heat until it reaches 185 degrees F (85 degrees C), about 10 minutes. Remove from heat and allow to cool completely, about 1 hour.

4 . Stage

Strain custard through a fine sieve. Pour into the canister of an ice cream maker. Churn until thick and creamy, according to manufacturer's instructions. Serve immediately or store in the freezer.