Photo Credit: eat healthy eat happy
Give your summer dessert menu a little Eastern flair with this spiced ice cream! Masala chai is richly aromatic and intensely flavorful; every sip is a sensory experience. Traditionally it's brewed directly in milk, so we did the next best thing - making it into ice cream! Blended with Rishi Masala Chai, this ice cream is sure to be a hit.
Spiced Chai Ice Cream
Makes 6 servings
- 3 tbsp Rishi Masala Chai
- 2 cups whole milk
- 2 cups heavy cream, divided
- 2/3 cup honey
- 1 tsp vanilla extract
- 6 egg yolks
- pinch salt
In a medium pot, combine the milk, 1 cup of heavy cream, honey, vanilla, and salt and bring to a simmer. Stir to ensure that everything is dissolved. Remove from heat and add in the Rishi Masala Chai tea leaves. Let the tea steep for 15 minutes, strain the mixture to remove any leaves or solids, and let cool for 15 minutes.
In a large mixing bowl, whisk together the egg yolks. While whisking constantly, pour in about a 1/2 cup of the cream mixture to temper the yolks. Once tempered, combine the egg yolk mixture with the rest of the cream mixture and transfer it all back to the small pot.
Heat the pot over low heat until the mixture reaches 170-175 degrees on a candy thermometer and has thickened. To test if it's done, dip a spoon into the mixture and draw a line through it on the back of the spoon. The mixture should be thick enough that the line stays put.
Strain the mixture into a large bowl to remove any pieces of egg. Stir in the remaining cup of cream and churn in an ice cream maker according to instructions.
Serve immediately for soft-serve, or transfer the ice cream to an airtight, freezer-safe container and place it in the freezer to allow it to firm up. Enjoy!
Recipe adapted from coffee & quinoa