Chai Ice Cream

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Chai Ice Cream might be a recipe you should try. This main course has 1404 calories, 18g of protein, and 107g of fat per serving. This recipe serves 2. For $3.09 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 1167 people found this recipe to be delicious and satisfying. A mixture of whole allspice, heavy cream, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is perfect for Summer. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Simply Recipes. Overall, this recipe earns an amazing spoonacular score of 80%. Similar recipes include Chai Ice Cream, Coconut Chai Ice Cream, and Chai Coconut Ice Cream.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Into a heavy saucepan put the 1 cup of milk, 1 cup of the cream and the chai spices - star anise, cloves, allspice, cinnamon sticks, white peppercorns, and cardamom pods, and a pinch of salt. Heat the mixture until steamy (not boiling) and hot to the touch. Lower the heat to warm, cover, and let stand for 1 hour.2 Reheat the mixture until steamy hot again (again not boiling), add the black tea leaves, remove from the heat, stir in the tea and let seep for 10 minutes. Use a fine mesh strainer to strain out the tea and spices, pouring the infused milk cream mixture into a separate bowl. Return the milk cream mixture back to the heavy bottomed saucepan. Add the sugar to the milk cream mixture and heat, stirring, until the sugar is fully dissolved.3 While the tea is infusing in step 2, prepare the remaining 1 cup of cream over an ice bath. Pour the cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.4 Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.5 Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes. The minute this happens the mixture should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking (step 6). If the custard base doesn't coat the back of the spoon, it's not ready. The custard base coats the back of the spoon.6 Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking. 7 Once initially chilled in the ice bath, chill the mixture thoroughly in the refrigerator (at least a couple of hours). Freeze the mixture in your ice cream maker according to the manufacturer's instructions.8 Store in an airtight container in your freezer for several hours before eating. Note that the ice cream will be quite soft coming out of the ice cream maker. It will continue harden in your freezer. If stored for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

 

Step by step:

1. 1 Into a heavy saucepan put the 1 cup of milk, 1 cup of the cream and the chai spices - star anise, cloves, allspice, cinnamon sticks, white peppercorns, and cardamom pods, and a pinch of salt.

2. Heat the mixture until steamy (not boiling) and hot to the touch. Lower the heat to warm, cover, and let stand for 1 hour.2 Reheat the mixture until steamy hot again (again not boiling), add the black tea leaves, remove from the heat, stir in the tea and let seep for 10 minutes. Use a fine mesh strainer to strain out the tea and spices, pouring the infused milk cream mixture into a separate bowl. Return the milk cream mixture back to the heavy bottomed saucepan.

3. Add the sugar to the milk cream mixture and heat, stirring, until the sugar is fully dissolved.3 While the tea is infusing in step 2, prepare the remaining 1 cup of cream over an ice bath.

4. Pour the cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.4

5. Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.5 Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes. The minute this happens the mixture should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking (step 6). If the custard base doesn't coat the back of the spoon, it's not ready. The custard base coats the back of the spoon.6

6. Pour the custard through the strainer (from step

7. and stir into the cold cream to stop the cooking. 7 Once initially chilled in the ice bath, chill the mixture thoroughly in the refrigerator (at least a couple of hours). Freeze the mixture in your ice cream maker according to the manufacturer's instructions.8 Store in an airtight container in your freezer for several hours before eating. Note that the ice cream will be quite soft coming out of the ice cream maker. It will continue harden in your freezer. If stored for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

Nutrition Information:

covered percent of daily need