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Chai Ice Cream

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Chai Ice Cream

Directions

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Ingredients :

  • 3 cups water
  • 2 cinnamon sticks
  • 10 whole cloves
  • ⅝ ounce fresh ginger
  • minced
  • 2 teaspoons whole black peppercorns
  • 6 cardamom pods
  • crushed
  • 3 black tea bags
  • 3 cups heavy whipping cream
  • 1 cup nonfat dry milk powder
  • 1 ¼ cups turbinado sugar
  • 5 egg yolks
  • Methods :

  • Bring water, cinnamon sticks, cloves, ginger, peppercorns, and cardamom pods to a boil in a saucepan; reduce heat, cover, and simmer for 10 minutes. Remove saucepan from heat and steep tea bags for 5 minutes. Strain tea and set aside to cool.
  • 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). Beat 1/2 of the cream mixture, 1 ladle at a time, in a bowl with the egg yolks until smooth. 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.
  • Strain cream mixture into a bowl and stir in tea. Place bowl in an ice water bath or refrigerator until chilled just above freezing.
  • Transfer mixture to an ice cream maker and follow manufacturer’s instructions for ice cream.
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