Chai I Scream (in pain from the lactose)

I think that my moderate lactose intolerance has helped me over the years. For instance, I would never know the wonders of pizza without cheese if it weren't for the subsequent pain hours later; however, that is not to say that I avoid all dairy products. I am in love with cheese even though it isn't very nice to me. That being said, without the fetal-position-inducing cramps, I'm pretty sure that I would weigh 300000 pounds because I just can't help myself, especially not when it comes to homemade ice cream. I've been meaning to try to come up with a good chai ice cream and I was happy to find this recipe from Oregon Chai.

Vanilla Chai Ice Cream (adapted from Oregon Chai)

2 c heavy cream
2/3 c vanilla sugar
1 vanilla bean, split and scraped
6 egg yolks
3/4 c whole milk
1 1/2 c Oregon Chai concentrate (I used the decaffeinated because that's all I could find)

heat heavy cream, vanilla sugar, and vanilla beans+seeds over medium heat until just simmering and then remove from heat. While the cream is heating, whisk the eggs until they lighten a bit in color. Temper in the simmering liquid a whiskful at a time until about 1/3 of the cream is incorporated to the eggs. Whisk the eggs back to the cream and place over low heat, whisking continually. Heat until the mixture thickens. (The recipe says recommends that you bring it up to 160 deg.) Strain and then mix in the whole milk and tea. Cover and refrigerate for 4ish hours (or until the mix is cold). Make in your ice cream making according to manufacturer's instructions.

By the way, don't throw away that vanilla bean! Rinse off the milky bits and then plunge it into a container of sugar. In a couple days, you'll have vanilla sugar which is good on just about anything sweet!