ice cream, chai, chai tea,

My Spice Drawer

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Chai Ice Cream

Pull out that old ice cream maker and enjoy a bit of "Dessert Nirvana". If you don't have an ice cream maker you can freeze the prepared mixture in a mixing bowl and beat with a hand mixer a few times during the freezing process. It is best if the mixture is well chilled before you start to freeze it.

2 tbsp Railway Chai
1 cup water
1 tsp Assam Tea (or other black tea)
1 1/2 tsp raw sugar

4 egg yolks
3/4 cup white sugar
2 cups whole milk
1 cup whipping cream
pinch kosher salt
1/2 tsp vanilla

Crush the Chai spices slightly with a mortar and pestle. Place water in a small pot and add the Chai spices. Cover and bring to a boil, reduce heat to low and let simmer 25 minutes. Stirring once or twice and pressing the cardamom pods against the side of the pot with the back of a spoon to extract more flavour. After 25 minutes, remove from heat, add the Assam tea, cover and let steep for 7 minutes.
Strain Chai into a measuring cup, add 1 1/2 tsp raw sugar and stir to dissolve. You should get about 1/2 cup of Chai.
In a large bowl beat egg yolks and 3/4 cup white sugar on medium speed until thick and pale yellow (2-3 minutes).
In a medium saucepan heat the milk and cream over medium heat until small bubbles begin to form on the surface. (about 160F, 5-10 minutes). Temper the egg yolk mixture by whisking in the milk/cream mixture a little at a time until it is all combined. Return mixture to the pot, add a pinch of salt and cook over medium heat until mixture thickens slightly (about 10-12 minutes). Remove from the heat, stir in Chai concentrate and vanilla.
Prepare an ice bath and cool mixture to room temperature in the ice bath. Chill mixture for a couple of hours in the fridge until you are ready to make the ice cream.
Follow ice cream maker directions to freeze.
If the ice cream is really hard, let it sit in the fridge for 15 minutes before scooping.