• Put the freezer bowl of Ice cream maker in the freezer at least 24 hours in advance. This is a very necessary step.
• In a saucepan, heat up the milk, sugar, pinch of salt, vanilla extract, ginger, cinnamon, cloves, black pepper, star anise, cardamom pods, tea leaves and some chai masala by PUR Spices. Heat the mixture until the mixture reaches 170 degrees. Do not boil. Cover and remove from heat. Steep for 30 minutes to extract all the flavors!
• While the tea and milk are steeping, whisk the sugar with 5 egg yolks until the mixture is pale and slightly thickened. Set aside.
• Fill a large glass or metal pan with ice cubes. Put another bowl inside the bowl filled with ice cubes. Add the heavy whipping cream to the bowl set in the ice bath. Place a fine mesh sieve over the cream and set aside.
• After the tea and milk mixture has steeped for 30 minutes, strain through a fine mesh sieve to remove the whole spices and tea leaves. Gently press the tea leaves to release any milk and flavors inside. Discard the spices and tea leaves.
• Pour the Chai flavored milk back into the sauce pan and heat on medium flame to 170 degrees.
• Temper the eggs by slowly drizzling a little hot chai milk into the eggs while whisking continuously. I like to add one small ladle full of hot chai milk at a time, whisking constantly until the next ladle. Make sure that eggs don't get scramble. Slowly increase the temperature of eggs while cooking them to a safe temperature.
• Once half of hot chai milk has been added to the eggs, pour the egg and milk mixture back into the remaining chai milk in the saucepan. Heat on medium flame, stirring constantly with a wooden spoon or spatula until the mixture reaches 185 degrees.
• Remove from the heat and if the mixture is not smooth, emulsify with an immersion blender.
• Pour the hot Chai+egg mixture through the fine mesh sieve in the heavy cream set over the ice bath. Stir occasionally while cooling, for about 30 minutes. Cover the mixture and refrigerate the mixture for 6-8 hours or overnight.
• Follow your ice cream maker manufacturers(I used Cuisinart Ice cream/sorbet maker) directions and pour the mixture in the freezer bowl. Let it churn. Gelato would be ready in 30 minutes. Freeze the finished Gelato for several hours before serving.
• Enjoy!

Notes

• If you don't have Tea leaves, Use 6 tea Bags.