Recipe courtesy of Sandra Lee
Episode: Indian Dinner
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2 hr 15 min
10 min
2 hr
5 min
4 to 6 servings



Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Soften the ice cream in a large bowl. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours.

Unwrap the caramel squares and place them on the baking sheet spaced about 2 inches apart. Bake until melted and softened. Place another piece of parchment on top and press the caramel into a circle. Cool another 2 minutes. Peel the caramel circles off the parchment and press into mini muffin pans to form a small cup shape. Cool completely.

Scoop ice cream into cups and garnish with almonds.

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