Pumpkin Chai Ice Cream

Makes about 6 cups

2½       cups heavy cream
2          chai tea bags
1½       cups pumpkin purée
1          cup packed light or dark brown sugar
2          tablespoons molasses or dark corn syrup
1½       cups whole milk
1          teaspoon pure vanilla extract
1½       teaspoons ground cinnamon
1          teaspoon ground ginger
½          teaspoon ground cardamon
½          teaspoon ground cloves
¼          teaspoon ground nutmeg

1. In a small saucepan, bring the heavy cream to a gentle simmer. Once simmering, carefully transfer to a medium heatproof bowl. Add the tea bags and let steep for 10 minutes.
2. Remove the tea bags and add the pumpkin, sugar, and molasses. Whisk until smooth and the sugar is dissolved. Add the milk, vanilla, cinnamon, ginger, cardamom, cloves, and nutmeg, and whisk until smooth. Cover and refrigerate 1 to 2 hours, or overnight. 
3. Turn the ice cream machine on; pour the pumpkin mixture into the frozen freezer bowl, and churn until thickened, 20 to 25 minutes. The ice cream will have a soft, creamy texture. For a firmer consistency, transfer the ice cream to an airtight container, and freeze for about 2 hours. Remove from the freezer about 15 minutes before serving.