Add the half and half to a sauce pan and heat it up on high till you see small bubbles on the side of the pot. Do not let boil. Switch off the stove and add ginger and tea bags to the hot half and half. Let stand and infuse for 15 minutes.
Meanwhile, add all the spices listed under chai masala to a spice grinder and grind to a fine powder. You will get extra masala which you can store for your chai.
Once the tea bags have infused, pick them up and squeeze using tongs to release all the flavor and liquid. Discard the bags.
Strain the the half and half into a large bowl. Add the heavy cream, condensed milk and chai masala to it. Using a whisk mix very well to combine. This concoction is very delicious and hold your self from not drinking it :)
Once mixed chill the ice cream base for 2 hours. Then, transfer to a glass container, cover with a foil or lid and freeze overnight.
Allow to stand on the counter for about 6-8 minutes before scooping. Enjoy!