1/3 oz. mixed ground chai spices (ginger, cardamom, black pepper, cinnamon, cloves; freshly-ground is preferable, but pre-mixed works)
4 cups whole milk
9 egg yolks
1 cup plus 2 T. Wilelaiki honey

Warm milk over low heat and add chai spices. While spices are infusing into milk, beat egg yolks in a separate bowl. Add honey and mix until creamy. Add egg yolk mixture to the near-boiling milk, and cook gently over low heat until slightly thickened. Cool and strain through a fine mesh strainer. Freeze in an ice cream maker. Then transfer into a container and freeze a couple of hours longer.