Chai Eggnog Ice Cream

A holiday classic with a twist!

The result was very scoopable, with chai flavor dominating, but still recognizably eggnoggy. The chai powder I used was very ginger-forward, which added a nice bite.

1. Combine dry ingredients (sugar, milk powder, chai powder, salt, nutmeg)
2. Mix dry ingredients into the milk
3. Whisk egg yolks, add to mix, and heat to 85 degrees C
4. Move base into a sealed container and let age in fridge for at least 8 hours
5. Churn
6. Harden in freezer

Serve with freshly grated nutmeg.