Chai Toffee Chip Ice Cream

Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.

Combine the cream, milk, sugar, and tea bags in a medium sauce pan. Bring to a gentle boil over medium heat. Remove the pan from the heat.

Meanwhile, whisk the egg yolks in the Classic Batter Bowl. Slowly add 1 cup (250 mL) of the hot cream into the egg yolks to temper the eggs. Slowly add the egg mixture into the hot cream. Cook over medium-low heat, stirring occasionally, for about 5 minutes, or until the mixture thickens enough to coat the back of a spoon and reaches 165°F (75°C).

Remove the pan from the heat. Remove the tea bags, squeezing out any excess liquid. Add the vanilla and stir to combine. Pour the mixture into a clean bowl, cover, and let it chill in the refrigerator for at least 2 hours, or until it reaches 45°F (7°C).

Remove the bowl of the Ice Cream Maker from the freezer and attach the assembled clear lid to the bowl.

Set the timer for 25 minutes. Once the paddle starts rotating, pour the mixture into the bowl. During the last minute of churning, pour the toffee crumbles through the shoot.

When the Ice Cream Maker stops turning, check the doneness. The mixture should be a soft-serve consistency. If needed, add more time until the desired consistency is reached.