Chai Ice Cream
Serves: 5
Amos O'Hara
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 cups
Water10
Whole Cloves140 g
Ginger (fresh, minced)2 tsps
Whole Black Peppercorns3 cups
Heavy Whipping Cream1 cup
Nonfat Dry Milk Powder1.25 cups
Turbinado SugarDirections:
1
Bring water, cinnamon sticks, cloves, ginger, peppercorns, and cardamom pods to a boil in a saucepan; reduce heat, cover, and simmer for 10 minutes
2
Remove saucepan from heat and steep tea bags for 5 minutes
3
Strain tea and set aside to cool
4
Heat cream, milk powder, and turbinado sugar together in a saucepan over medium heat until a candy thermometer reads 140 degrees F (60 degrees C)
5
Beat 1/2 of the cream mixture, 1 ladle at a time, in a bowl with the egg yolks until smooth
6
Pour egg mixture into the remaining cream mixture and continue to heat until mixture reaches 165 degrees F (75 degrees C); hold this temperature for 1 minute, not allowing it to boil
7
Strain cream mixture into a bowl and stir in tea
8
Place bowl in an ice water bath or refrigerator until chilled just above freezing
9
Transfer mixture to an ice cream maker and follow manufacturer's instructions for ice cream