Chai Tea Ice Cream

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For Christmas, Paul got us an ice cream maker! I was incredibly excited. We have been wanting an ice cream maker for a long time, and have been contemplating buying the ice cream maker attachment for my KitchenAid. However, Paul took the liberty to pick us out a huge independent ice cream maker instead of an attachment, and it can make up to four litres of ice cream.

Now, we can explore the entire world of ice cream making! For the first creation, Paul made a cookies and cream flavour while I was at work. It was a good first attempt, but we agreed I could choose the next flavour to make. I found this chai tea ice cream here, and was immediately drawn to it.

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This recipe was fairly simple and straightforward. The only item needed that you may not already have is the ice cream maker itself. However, there are only a few ingredients, and, one more upside of the recipe is that it does not contain sugar! How is that for sweet? Instead of sugar, it uses honey to sweeten the mixture.

If any of my dear readers ever decide to invest in an ice cream maker (and you should!), make this ice cream! Tea, and ice cream? Sounds like a fabulous combination to me!

Ingredients

Yield: About 2L ice cream

2 c. whole (homogenized) milk
2 c. heavy cream
¾ c. honey
1 tsp. vanilla
Pinch of salt
5 chai tea bags (I used Tetley Vanilla Chai)
5 egg yolks

In a medium saucepan, bring the milk, 1 c. of cream, honey, vanilla and salt to a simmer until the honey is dissolved. Remove from the heat and let the tea bags steep in the warm milk mixture, uncovered, for 30 minutes. Remove the tea bags and let the mixture cool for 15 minutes.

In a medium bowl, whisk the egg yolks together. Whisking constantly, pour about half a cup of the cream mixture into the eggs to temper them. Add the tempered eggs back into the cream mixture.

Heat the cream mixture on low until the mixture reaches about 170°, or until the mixture thickens. The mixture should be thick enough that when a spoon is dipped in the mixture, a line drawn across the back of the spoon with your finger stays. Place a strainer over a bowl, and strain the mixture for any cooked egg pieces, then stir in the remaining cup of cream.

Once strained, refrigerate until very cold. Churn in your ice cream maker according to the manufacturers’ instructions, then transfer to an ice cream pail and freeze until solid.

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