Masala Chai Ice Cream
Recipe: #13380
July 26, 2014
"If you love Chai teas or latte's, then this is the icy treat for you. If you want to make this completely non-dairy, just use almond milk, coconut milk, or a combination of the two to replace the milk and cream. Prep time includes cooling time and churning time, but not overnight chilling and freezing, so give yourself two days to make this."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (199.6 g)
- Calories 269.1
- Total Fat - 13.3 g
- Saturated Fat - 8.1 g
- Cholesterol - 47.8 mg
- Sodium - 111 mg
- Total Carbohydrate - 35.9 g
- Dietary Fiber - 2.7 g
- Sugars - 28 g
- Protein - 4.3 g
- Calcium - 115.2 mg
- Iron - 0.3 mg
- Vitamin C - 117.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a medium saucepan, mix the milk and sugar well. Put on medium-low heat and add the 3 tea bags, ginger, cloves, cardamom and star anise. Let heat up for a few minutes until small bubbles appear around the edges. Remove from heat and let steep for 45 minutes.
Step 2
Remove tea bags, squeeze any moisture out and discard.
Step 3
Put the milk mixture back on medium-low heat. Heat until small bubbles reappear at the edges. Add ½ cup of the milk mixture into the whisked eggs while whisking constantly. Add the tempered egg mixture into the saucepan and whisk constantly. Whisk for approximately 10 minutes until a thin custard forms.
Step 4
Remove from heat and immediately transfer into a container. Let cool to room temperature on the counter, cover with a lid and refrigerate overnight.
Step 5
Add the whipping cream to a mixer bowl and whip with a whisk attachment on medium-high speed until it peaks. Strain the custard base through a sieve into the whipping cream, pressing the last bit of custard with a rubber spatula through the sieve, discarding the leftover spices. Mix well.
Step 6
Pour the mixture into a chilled ice cream maker bowl and churn according to manufacturer's instructions, approximately 20 to 30 minutes. The ice cream should have a soft-serve consistency or a little creamier. Scoop into a container with a lid and freeze for at least 4 hours, preferably overnight, before serving.
Step 7
*NON-DAIRY VERSION: replace the milk and cream with 3 cups of coconut milk, almond milk or a combination and follow the steps as instructed above. The consistency of the ice cream with coconut and almond milks won't be as creamy.
Tips
No special items needed.
0 Reviews
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