adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chai Ice Cream
Chai Ice Cream
0 Likes
Total Time:
Spiced chai tea ice cream with aromatic flavors of star anise, cloves, cinnamon, and cardamom.
Ingredients:
  • 2 star anise stars
  • 10 whole cloves
  • 10 whole allspice
  • 2 cinnamon sticks
  • 10 whole white peppercorns
  • 4 cardamom pods, opened to seeds
  • 1/4 cup full-bodied black tea (Ceylon or English Breakfast)
  • 1 cup of milk
  • 2 cups heavy cream (divided, 1 cup and 1 cup)
  • 3/4 cup sugar
  • A pinch salt
  • 6 egg yolks (see how to separate eggs )
Instructions:
  • In a heavy saucepan, combine 1 cup of milk, 1 cup of cream, chai spices (star anise, cloves, allspice, cinnamon sticks, white peppercorns, and cardamom pods), a pinch of salt, and heat until steaming (not boiling). Reduce heat to warm, cover, and steep for 1 hour.
  • Stir black tea leaves into the warm mixture and let it steep for 15 minutes. Strain the infused mixture using a fine mesh strainer into a separate bowl.
  • Sweeten the milk cream mixture: Return it to the saucepan and stir in the sugar until fully dissolved over medium heat.
  • Prepare an ice bath by placing a metal bowl filled with 1 cup of cream over a larger bowl filled with ice. Put a sieve on top of the bowls.
  • In a bowl, whisk the egg yolks. Gradually pour the hot milk cream mixture into the yolks while whisking continuously to temper them. Return the mixture to the saucepan.
  • Cook custard base until thickened: Return saucepan to medium heat, stirring constantly with a wooden spoon until mixture thickens and coats the spoon. This will take about 10 minutes. Remove from heat as soon as it coats the spoon and strain over ice bath to halt cooking.
  • Strain the custard into the cream over the ice bath and mix well to halt the cooking process.
  • Refrigerate until thoroughly chilled: After the initial ice bath, place the mixture in the refrigerator for a minimum of a couple of hours.
  • Make creamy ice cream by churning the mixture in your ice cream maker following the manufacturer's guidance.
  • Freeze: Place in an airtight container in the freezer for several hours until firm. Note that the ice cream will be soft initially but will continue to harden. If frozen for more than a day, allow it to sit out briefly to soften before scooping.

Similar Recipes