No-churn spiced tea ice cream

Put the milk and tea bags in a small-medium pan (there should be just enough milk to cover the base) and set over a medium heat. Bring the milk up to steaming, then take off the heat, give the tea bags a stir and press gently to release the flavour. Set aside for 10 minutes.

Meanwhile, put the peppercorns, cloves, cardamom, cinnamon and ginger in a small spice grinder and roughly grind (or pound using a pestle and mortar). Tip into the pan with the tea and milk, add the vanilla with a pinch of salt and pour in the cream. Stir, then set over a medium heat until just under boiling point; take off the heat and set aside to infuse for 1 hour. Pass through a sieve, discarding the spices and tea bags, then chill for at least 4 hours or until completely cold.

Put the chilled, infused cream in a large mixing bowl and and use electric hand beater to whisk it for 5 minutes, until the mixture is almost at soft peaks. Gradually pour in the condensed milk, whisking the mixture all the time to combine it, then whisk the mixture for another 5 minutes until thickened and aerated. Transfer to a freezer-proof container (a 900g loaf tin works well), cover the top with baking parchment and freeze for at least 4 hours (ideally overnight). Remove from the freezer 5 minutes before scooping. Scatter with rose petals, if liked.