Instructions

1. In a liquid measuring cup, pour one cup boiling water over the tea bags. Let steep for 4 minutes, then remove the bags (squeeze out some of the water they have absorbed).
2. Shake up your cans of coconut milk before opening in case the coconut cream has separated from the coconut water. In a Dutch oven or a big, heavy-bottomed pot, whisk together the coconut milk, tea, honey, vanilla, spices and salt until thoroughly blended.
3. If you are NOT adding arrowroot starch, you can go ahead and chill the mixture (if the coconut milk cream is still floating around in bits, first heat the mixture over medium heat for a few minutes while whisking until it the cream is incorporated, then cool).
4. If you ARE adding arrowroot starch, heat the mixture over medium heat. In a small bowl, whisk the arrowroot starch with a few tablespoons of the coconut milk mixture until thoroughly blended. Pour the arrowroot mixture into the warm coconut milk mixture and bring it to a gentle boil, stirring frequently for one minute.
5. Remove from heat, let cool to room temperature, then place the bowl in the refrigerator until the mixture is completely and thoroughly chilled. While you’re at it, place your future ice cream container in the freezer to chill.
6. If you used arrowroot starch, scoop off the thickened top layer with a spoon and discard it. Whisk together the chilled mixture one last time, then pour it into your ice cream maker. Freeze according to your manufacturer’s instructions, then transfer it to your chilled container and freeze for several hours in the freezer (let it defrost for five minutes before serving). Or eat immediately for soft serve texture.