Remember thehomemade chai concentrateI tender up over the vacation ?
I have n’t made it in months . It ’s not because I do n’t like it any longer — I ca n’t get enough of the material . But with temperature hovering in the high 70s lately , it ’s just too damn hot to call back about construct chai . It ’s the type of thing I make when it ’s cold outside and there ’s a fervency at heart , neither of which has been true for the last couple calendar month .
But then I incur a newfangled toy dog in the mail this week — theCuisinart ICE-21 trash cream maker — and I think … hmm . I marvel what chai would try out like in ice cream form . in reality , I first wondered what basil would taste like in ice cream form , but my guy wire was n’t feeling such an adventuresome flavor to baptise our new machine , so I decided to take a shot at chai . ( Do n’t interest , basil sports fan , basil ice pick will be get this summertime ! )
Just two day after I got the Cuisinart , I was enjoying the thick , creamy , and most delicious chai trash cream ever … for breakfast . you’re able to substitute chai icing ointment for hot chai in the dawn , correct ?
This recipe uses my best-loved spice for chai , but palpate costless to tote up allspice , pepper , nutmeg tree , mace , vanilla , or any spice you normally wish to absorb in your chai . It will be terrific any which way !
Chai Tea Ice Cream
Makes 1 1/2 quarts
Ingredients
2 cups arduous cream , divided2 cup whole milk6 bags black tea ( Assam , English Breakfast , Earl Grey , or a full - bodied Darjeeling are best)1 - inch small-arm gingerroot , slice into tenuous coins3 ( 3 - inch ) cinnamon stick , broken apart4 whole virtuoso anise1/4 tablespoon ground cardamom1 tablespoonful whole cloves1/2 cup sugarPinch of salt5 large orchis yolks
Making Your Chai Tea Ice Cream
The night before , put your ice cream deep-freeze bowl in the freezer .
On the 24-hour interval of , assemble all your ingredients . I have to admit I love making chai because I love looking at all those beautiful and exotic spices !
Keep 1 cup of heavy cream in the fridge until you ’re ready to use it .
fuse the other 1 loving cup of heavy pick with the Milk River , tea cup of tea , ginger , chai spice , sugar , and salt in a average saucepan over medium - low-down heat .
Heat the mixture until it starts to eruct around the edges , but do not allow it seethe . If it see like it ’s survive to seethe , withdraw the saucepan from your stove and adjust the heat energy .
Once you see bubble on the surface , lower your heat and unconscionable for about 30 minutes until the chai is well infused with the afternoon tea and spices .
Meanwhile , pelt the remaining 1 cupful of cold heavy cream into a bowl , and place a okay mesh sieve over it .
Remove the chai from heat and strain the miscellanea into the bowl of laborious ointment . I like to press down on the tea bags with a spoonful to really get all that wonderful flavor out . Give everything a good stir .
In a freestanding bowl , whisk off the egg egg yolk . Temper the yolk by stream a modest amount of chai into the bowl and whisking it quickly so you do n’t wangle the yolks ( and finish up with sputter ball ) .
Keep lend a small amount of chai at a fourth dimension and whisk until everything is tranquil and well blended . You have now just made your custard base !
repay the custard to your saucepan and heat it through over low heat . Stir the custard until it thicken just enough to coat a spoonful , about 5 minute .
transport the custard to a roll and bring it to room temperature . plow and refrigerate for 1 to 2 hours , or overnight .
Once the custard is nice and cold , churn it in your ice cream maker watch over the manufacturer ’s educational activity . Mine took about 15 mo to roil into a boneheaded and creamy texture .
I care my ice ointment a bit steady though , so I scooped it into an airtight container and put it in the deep-freeze for another twosome of hours . Let me tell you … Those were the farsighted two hours of my life ! I remember I opened the freezer threshold no less than five times to “ check ” on the meth emollient . But after torment myself all morning , it was well worth the wait !
Instructions
The day of , gather all your ingredients .
Remove the chai from heat and filtrate the commixture into the bowling ball of heavy emollient .
beseech down on the tea bagful with a spoon to really get all that wonderful flavor out .
Give everything a good stir .
In a separate trough , whip the egg yolk .
Temper the yolks by pouring a modest amount of chai into the bowl and whisking it quickly so you do n’t fix the yolks ( and end up with skin ball ) .
Keep bring a little amount of chai at a time and whisk broom until everything is smooth and well blended .
Once the custard is nice and cold , churn it in your ice emollient maker following the manufacturer ’s instruction .
Scoop it into an airtight container and put it in the freezer for another duet hour .
Recommended Products
As an Amazon Associate and member of other affiliate program , I clear from qualifying purchases .
Nutrition selective information is n’t always accurate .
Did you make this recipe?
