Chai Ice Cream

Chai Ice Cream
The amounts I've provided for the spices and tea are estimates. Use more or less as desired, but keep in mind that flavors will be more subtle when the ice cream is frozen.

1 1/2 c (355 ml) heavy cream
10 cardamom pods, crushed
2 tsp fennel
1 tsp cinnamon
1 inch fresh ginger, crushed
1/4 c (60 ml) loose tea
1 1/2 c (355 ml) whole milk
3/4 c (150 g) sugar, divided
7 egg yolks
1/2 tsp salt
1 tsp vanilla

Place the cream, cardamom, fennel, cinnamon, ginger and tea in a sauce pan. Bring to a boil and let cool to infuse. Strain the mixture and return the infused cream to the pan, adding the milk and 3/8 c (75 g) of the sugar. Place over medium heat and bring to a boil.

Meanwhile, whip the egg yolks with the remaining 3/8 c (75 g) sugar and the salt. Beat them with a wire whisk until they are lightened and form ribbons.

When the cream mixture has come to a boil, begin pouring a slow, steady stream into the yolks, whisking constantly to temper. When about half of the cream has been added to the yolks, pour the yolk mixture into the pan with the cream. Continue cooking, whisking constantly, until thickened.

Remove from heat and whisk in the vanilla, then pour into a container to cool. Press plastic wrap directly to the surface of the custard, then refrigerate overnight before freezing according to your manufacturer's directions for you ice cream maker.
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