chai ice cream

Name: Chai Ice Cream
Prep time: 1 h 45 min
Cuisine: Indian
Ingredients: 2 cup(s) heavy cream; 1 cup(s) milk; 1 teaspoon(s) coriander seeds, toasted (3/4 teaspoon ground); 1 teaspoon(s) allspice berries (about 10) toasted (3/4 teaspoon ground); 8 - cloves, toasted (1/2 teaspoon ground); 1 - whole star anise, toasted (1/2 teaspoon ground); 6 - cardamom pods, slightly crushed and toasted (3/4 teaspoon ground); 1/2 teaspoon(s) teaspoon black peppercorns, toasted (1/2 teaspoon ground); 1/2 teaspoon(s) ground cinnamon; 2 tablespoon(s) ginger, grated; 1/4 cup(s) black tea leaves, like assam, oolong or darjeeling; 6 - egg yolks; 3/4 cup(s) sugar; 3/4 teaspoon(s) kosher salt or to taste but don't skip it

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Rich, decadent and rather exotic. This dessert will wow your friends at the next BBQ or party.

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yield serving(s)

prep time 1 Hr 45 Min

method Stove Top

Ingredients For chai ice cream

2 c

heavy cream
1 c

milk
1 tsp

coriander seeds, toasted (3/4 teaspoon ground)
1 tsp

allspice berries (about 10) toasted (3/4 teaspoon ground)
8

cloves, toasted (1/2 teaspoon ground)
1

whole star anise, toasted (1/2 teaspoon ground)
6

cardamom pods, slightly crushed and toasted (3/4 teaspoon ground)
1/2 tsp

teaspoon black peppercorns, toasted (1/2 teaspoon ground)
1/2 tsp

ground cinnamon
2 Tbsp

ginger, grated
1/4 c

black tea leaves, like assam, oolong or darjeeling
6

egg yolks
3/4 c

sugar
3/4 tsp

kosher salt or to taste but don't skip it

How To Make chai ice cream

1
In a medium saucepan bring cream and milk to a simmer. Toast whole spices and stir into dairy along with cinnamon and ginger. Bring dairy to a boil, then remove from heat and cover to steep for 45 minutes.

2
After 45 minutes, return dairy to a boil, then remove from heat and stir in tea leaves. Cover and let steep for 15 minutes.
3
Pour dairy through a fine mesh strainer into a measuring cup or bowl, pressing on tea leaves with a spoon to extract all liquid. In a clean medium saucepan, whisk together egg yolks and sugar until pale in color and slightly thickened. Slowly add strained dairy, whisking constantly.
4
Heat mixture on medium heat, stirring frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line. Stir in salt to taste, then strain custard into an airtight container and chill overnight.
5
The next day, churn ice cream according to manufacturer's instructions. Transfer to an airtight container and chill in freezer for at least 4 hours before serving.
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