Masala Chai Custard Ice Cream

Mix. Bring cream and milk to a simmer in a mid-sized saucepan. Toast whole spices and mix in dairy along using cinnamon plus ginger. Bring dairy to a boil, next take out off heat plus cover to steep for 45 minutes. Return dairy to a boil, next remove from heat and mix in tea leaves after 45 minutes. Put a lid on and let steep for 15 minutes. Tip dairy through a fine sieve in a measuring cup or bowl, pressing upon tea leaves using a spoon to extract all liquid. Beat together egg yolks and sugar till pale in color and a little thickened in a clean mid-sized saucepan. Slowly add strained dairy, beating the whole time. Heat mixture on mid-sized heat, mixing often, till a custard forms on the back of a spoon plus a swiped finger leaves a clean line. Mix in salt till it tastes right, next strain custard in an airtight container plus put in the fridge overnight. The next day, churn ice cream according in order to manufacturer's instructions. Move to an airtight container plus put in the fridge in freezer for at least 4 hours before serving.