Add the heavy whipping cream, whole spices, and tea bags/leaves into a container. Cover and allow mixture to sit in the fridge for at least 24 hours.

Strain the whipping cream and beat into stiff peaks using an electric mixture.

Add in the vanilla and salt.

Now you have two options. You can either stir in sweetened condensed milk or if you want more of a traditional ice cream base you can whisk two egg yolks and sugar together in a bowl and cook over a double broiler. Basically add water to a pot and bring to a simmer and then take your bowl with the eggs and sugar and put it on top of the pot (without touching the water) and whisk it over until the yolks turn pale. (If this is confusing, just search it on youtube, I promise you it's easy!) After the yolks mixture has cooled add it to the whipped cream.

Taste and adjust for sweetness.

In a bowl mix your glutinous rice flour, brown sugar, and hot chai (may substitute with hot water). Mix with a spatula or your hand. Combine to form a dough.

Roll the dough out into a thin log and cut into tiny pieces. Roll each piece into a ball.

Make sure to coat the ball with extra flour. This ensures they won't stick when cooking.

Bring a small pot of water to boil. Add in your boba pearls. Once they float to the top, take them out using a slotted spoon. It should only take a few minutes.

Now in a small sauce pan, make the brown sugar syrup. Add the brown sugar and water. Bring to a simmer and add in your boba. Cook until the syrup thickens.

Allow your boba/brown sugar mixture to cool and then add it to the ice cream base. Freeze in popsicle molds overnight.