To begin making the Masala Chai Kulfi, we proceed by making the masala chai first.
In a pestle and mortar or a mixer grinder, blend the cardamom, cinnamon stick, black peppercorns, cloves and ginger to a fine powder.
Place water in a saucepan, bring it to a boil and add the spices. Add the tea leaves, bring to a boil and simmer for 1 min. Now add add sugar and milk as per taste. Stir to combine and turn off the heat.
Strain into a container and let the masala chai cool completely.
To make the kulfi, add the milk and custard powder to a saucepan. Place the milk on medium heat and keep stirring continuously until the milk thickens to form a custard like consistency. Add the masala chai mixture to the kulfi mixture and keep stirring.
Once the milk has reached a custard like consistency, add the pistachios and allow it to cool completely.
Once the masala chai kulfi mixture has cooled, stir in the condensed milk and combine well till you get a creamy kulfi mixture. Pour the masala chai kulfi into molds and freeze for at least 12 to 15 hours.
To make the biscuit crumble, powder the Marie biscuits with a rolling pin. Mix the almond meal to it. Add butter to the mixture so it has a sand like texture.
Bake at 180 C for 10 mins till the mixture is golden brown in colour .Remove from the oven and cool before serving.
For the sauce, melt the chocolate in a pan by double boiling method. If not, you can melt the chocolate in a microwave. Just ensure you stir the chocolate every 20 seconds to keep it from burning.
Remove from flame and add the cream and bourbon, a dash of salt and mix thoroughly. Keep in the fridge to cool completely.
To serve the Masala Chai Kulfi, on a plate lay down the biscuit and place the kulfis on top of them. Add a drizzle of chocolate sauce on top of Masala Chai Kulfi and some chopped pistachio and enjoy.