No-Churn Chai Ice Cream with Dulce de Leche

Ingredients

• 1 1/4 cups heavy cream
• 2 chai tea bags
• seeds from 1 vanilla bean pod
• 2/3 cup sweetened condensed milk, room temperature
• sliced almonds, lightly toasted

for the dulce de leche sauce:

• 1 cup whipping cream
• 1 cup packed light brown sugar
• 1/2 cup sweetened condensed milk

Instructions

1. Place the cream in the bowl of a standing mixer, add the chai tea bags, and allow to steep in the fridge for an hour.
2. Remove from fridge and discard the tea bags. Add the vanilla bean seeds to the bowl, and using the whisk attachment, beat the cream on medium-high until soft peaks form.
3. Place the condensed milk in a large bowl, then gently fold in the cream. Pour the entire mixture into an airtight container, then place in the freezer for at least 5 hours.
4. Meanwhile, make the dulce de leche sauce: In a saucepan, combine cream and brown sugar. Stir over medium heat until sugar dissolves, then boil for 5 minutes, stirring occasionally. Stir in sweetened condensed milk. (if you make it ahead of time, chill in the fridge, then lightly rewarm before using.)
5. Dish out the ice cream straight from the freezer, drizzle with dulce de leche, and sprinkle with sliced toasted almonds. Eat!

*dulce de leche sauce recipe adapted from bon appétit.