This ice cream is chocolaty, kinda-spicy, and totally delicious. It's a nice spin on an old classic. Ingredients: 2/3 cup sugar 2 cups heavy cream 1 cup milk 1 teaspoon kosher salt 1/3 cup unsweetened cocoa powder 3 slices peeled ginger, sliced about 1/4-inch thick 7 cardamom pods 3 star anise pods 10 whole cloves 4 black peppercorns 1/2 teaspoon freshly ground nutmeg 1 teaspoon orange zest 7 teaspoons loose tea leaves (I used Black Yuman) 1 vanilla bean scraped 1 cinnamon stick Steps: 1. Combine heavy cream and whole milk in a 3 quart saucepan, and heat over medium heat. Stir in sugar, cocoa powder, and salt. Continue to stir until the sugar and cocoa powder are completely dissolved. Bring mixture to a boil. Turn down to a simmer, and cook for approximately 4 minutes. 2. Stir in ginger, cardamom pods, star anise pods, cloves, peppercorns, nutmeg, orange zest, tea leaves, vanilla bean, and cinnamon stick and remove from heat. Cover with a tight fitting lid and steep for 25 minutes. Using a fine mesh sieve, strain out the spices and tea leaves and discard the solids. (This might take a couple of passes to catch everything.) Chill the base in the refrigerator for at least 2 hours, until it is cool to the touch. 3. Freeze the base in your ice cream maker according to the manufacturer’s instructions. Transfer to a plastic or glass freezer-safe container and freeze for at least 4 hours before serving.