Chai Ice Cream

Author :
Michelle Peters - Jones at
The Tiffin Box
Recipe with pictures and further instructions: http://www.thetiffinbox.ca/2012/07/indian-sweets-chai-ice-cream.html

1 cup heavy cream (250 ml)

1 cup half and half (250 ml)
1 cup whole milk (250 ml)
1 cup sugar
2 teabags, strong English or Irish breakfast tea (or 2 - 3 tbsp granulated tea, see note on how to use this very Indian tea)
Chai spice mix (see below)
6 large egg yolks

Chai Spice Mix


6 cloves

6 cardamom pods
3 inch stick of cinnamon or cassia bark
1 star anise
5 peppercorns
½ teaspoon fennel seeds
2 inch piece of fresh ginger, chopped

Garnish:

¼ cup crystallised ginger, chopped
Toasted almonds (optional)

Method:

Place all these spices for the chai spice mix (except the ginger) into a mortar and pestle and crush coarsely.

Place the heavy cream into a large bowl, and put it into the fridge until it is ready to be used.

In a heavy pot, combine the half and half, whole milk, sugar, tea bags, the chai spice mix and the fresh ginger. Place on a medium heat, stirring for about 4 – 5 minutes, until the sugar dissolves and the tea is a light golden colour. Fish out the teabags, and discard.


(Note: If you are using granulated tea, which is stronger and more Indian, you will need to modify step two of the method. Use the following instructions – In a heavy pot, combine the half and half, whole milk, sugar and the granulated tea. Bring to the boil, stirring, until the sugar is dissolved. Let the tea infuse for about 3 – 4 minutes, or until it is a golden colour. Strain, discarding the tea granules. Add the crushed chai spices and the fresh ginger, and then continue on the step three below)

Place a sheet of plastic wrap over the top of the milky, spicy mixture, and leave to infuse for about ½ hour.

Strain out the spices and gently rewarm the chai mixture.

Place the egg yolks in a bowl, and whisk until creamy. Slowly add the warmed chai mixture, whisking constantly, then scrape this mixture back into the pot.

Cook on a medium low heat for 8 – 10 minutes, until the custard thickens and coats the back of a wooden spoon.

Take off the heat immediately, then strain the custard into the heavy cream. Stir together and let it chill, until it is completely cold.

When the mixture is cold, churn in an ice cream machine, following its instructions. Add the chopped crystallised ginger in the last five minutes of churning.

Serve with toasted almonds, if desired.