Cinnamon Chai Ice Cream With Snappy Gingersnaps

1. 1

   Mix together tapioca starch with just enough heavy cream to make a smooth slurry. Add salt and mix well. Set aside.

2. 2

   Combine cinnamon sticks, chai bags, milk, cream, sugar and honey/golden syrup together in a 4 quart saucepan and bring to a rolling boil. Boil 4 minutes and remove from heat. Gradually whisk in tapioca starch slurry.

3. 3

   Return saucepan to heat and cook, starry mixture until slightly thickened, about 1 minute. Remove from heat.

4. 4

   Place this ice cream base in a Ziploc freezer bag or glass container in the fridge to steep overnight, about 12 hours (or longer if more cinnamon-chai flavor is desired).

5. 5

   When ready to churn, remove base from fridge and pull out the tea bags and cinnamon sticks. Quickly stir in ground cinnamon. Pour base into frozen canister and spin until thick and creamy.

6. 6

   While ice cream is churning break gingersnaps into small, bite-size pieces. When ice cream is finished churning, place in storage container, mixing in pieces of gingersnap while doing so.

* Per serving · 4 servings · Values may vary.