Chai Tea Ice-Cream
Makes 1.2 litres
Easy
Prep:
Cook:
30 minutes fro the chai cream to infuse
I was given a recipe for masala chai by an Indian mother whilst in Goa. I'd tried and been given many chai recipes all over India but hers was the most aromatic. I thought I could use the base of the recipe to make fantastic ice-cream.
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- 250ml whole milk
- 250ml double cream
- 6 egg yolks
- 100g soft dark brown sugar
- 1 cinnamon stick
- 5 cardamom pods crushed
- 2 star anise
- 25g fresh root ginger grated
- 3-4 tablespoons loose black tea leaves
- 1 teaspoon fennel seeds toasted
Method
step 1
Apart from the egg yolks and sugar place all the other ingredients in a large saucepan and bring to the boil. Take off the heat and allow to infuse for 30 minutes.step 2
Whisk the yolks and sugar together in a large bowl. Bring the spiced cream mix back to the boil and pour over the eggs whilst whisking continuously. Strain the mix back into the saucepan.step 3
On a low heat stir the custard mix for 2-3 minutes until it thickens. Again strain the mix into a bowl and allow to cool.step 4
Once cool transfer to an ice cream churner and churn for 20 minutes. Freeze for at least two hours.step 5
15 minutes before serving take the ice cream out of the freezer to soften. Serve with amaretti biscuits or toasted ginger bread if you like.
