This is an excellent way to finish a curry, and always reminds us of the chai - Indian tea - served on Indian trains in little clay cups. It’s got a comforting, creamy tea-ish flavour, against a warm, inviting spicey background. We make it with Rooibos tea bags so it is caffeine free but traditionally you’d use a strong tea such as Assam. Chai spice is available from Indian supermarkets throughout London - we get ours in Tooting - but can also be found online . We serve it with plain or frozen yoghurt, and it goes very well with mangoes too

1 litre half fat milk

50g caster sugar

2 cardamom pods, split

6 Assam tea bags or 7 Rooibos tea bags

1 heaped tsp chai spice

125ml double cream, whipped until firm but not stiff

• Put the milk in a large heavy based saucepan, bring to the boil and simmer for 25 minutes or until reduced to 750ml

• Add the sugar, tea bags, cardamom, and chai spice. Stir well, return to the heat and boil for a further 15 minutes. This will reduce the mixture to about 500ml. Squeeze the milk out of the tea bags and remove. Allow the mixture to cool

• Once cool, sieve the mixture than whisk in the double cream

• Put into an ice cream maker or freeze