If chai is your drink of choice, you’ll love chai ice cream.
All I can say isThank Goodness.
Spicy, milky, sweetchaiis one of my favorite ways to drink black tea.
Elise Bauer
Here are all those wonderful chai tea spices infused in ice cream.
Heat the mixture until steamy (not boiling) and hot to the touch.
Lower the heat to warm, cover, and let stand for 1 hour.
Elise Bauer
Return the milk cream mixture back to the heavy bottomed saucepan.
Add the sugar to the milk cream mixture and heat, stirring, until the sugar is fully dissolved.
Set a mesh strainer on top of the bowls.
Elise Bauer
Whisk the egg yolks in a medium sized bowl.
Scrape the warmed egg yolks back into the saucepan.
This can take about 10 minutes.
Elise Bauer
If the custard base doesn’t coat the back of the spoon, it’s not ready.
The custard base coats the back of the spoon.
Stir it into the cold cream to stop the cooking.
Elise Bauer
Churn the mixture in your ice cream maker according to the manufacturer’s instructions.
Store in an airtight container in your freezer for several hours before eating.
Note that the ice cream will be quite soft coming out of the ice cream maker.
Elise Bauer
It will continue harden in your freezer.
Elise Bauer
Elise Bauer
Elise Bauer
