Chai Ice Cream
There’s a couple of things that you can make that just make you feel uber accomplished. Ice cream is one of them. I’m going to be honest, it takes time. It’s really low maintenance, (depending on your ice cream maker), but it does take time. If you want to make ice cream, don’t plan on eating it until at least a whole day later, sometimes two. But the payoff is so worth it! Plus, where can you buy chai ice cream?
4 cinnamon sticks
12 cardamom pods
1/2 teaspoon ground ginger
1/4 cup loose leaf black tea
1 cup milk (whole milk preferably)
2 cups heavy cream
1/2 cup sugar
4 egg yolks
Put the spices and the milk and cream into a saucepan. Don’t let it boil, but when it gets hot and steamy, cover it and take it off the heat. Let it steep for an hour or refrigerate it overnight.
Reheat the mixture and add the black tea leaves. DO NOT FORGET THE TEA. I’ve forgotten to put the tea in twice. Don’t follow that example.
Turn off the heat and let it steep for 10-15 minutes. Whisk the egg yolks in a separate bowl. Slowly, about a spoonful at a time, ladle the hot milk onto the eggs, stirring rapidly so the eggs don’t cook. Repeat until all the milk has been incorporated. Strain the milk and egg mixture back into the pan and put it over medium high heat. Stir constantly until the mixture becomes thick enough to coat the back of a wooden spoon.
Transfer to a bowl and refrigerate for another couple hours, or overnight. It should be cool before you put it in your machine. When it is, transfer to your ice cream maker and follow your manufacturer’s instructions. And done! Enjoy your cool and spicy treat.