6 bags of Chai Tea (I used Celestial Seasonings Coconut Thai Spice)
1 cup very hot water, not quite boiling
1 cup whole milk
1 13.5 oz can coconut milk (I used the light variety)
1/4 cup honey
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground cardamom
Steep the tea bags in the hot water for at least six minutes. Take out the tea bags and pour the honey into the hot water. Stir until honey is dissolved completely. Add coconut milk, milk, vanilla and spices. Chill in the refrigerator until cold. Stir well before pouring into the ice cream maker per the machine’s instructions.
Crafty Cookery 
I need to know how to sub corn starch for guar gum in an ice cream recipe.
I’d use a ratio of 1 Tablespoon corn starch to every 1 cup of liquid. Heat all but a 1/2 cup of liquid until simmering, whisk the reserved cold liquid with the corn starch, then whisk the corn starch slurry into the simmering liquid. Whisk until thickened.