Chai Spiced Ice Cream
This recipe comes from a fun Indian food cooking class we took at Sur la Table.
1 c whole milk
2 c heavy cream 0.75 c sugar 1 tsp sea salt 1 tsp vanilla bean paste 3 tbsp loose black tea 1 tsp allspice berries 3 whole cloves 4 green cardamom pods, cracked 1 star anise pod 1 tsp black peppercorns 2 cinnamon sticks 1 3" pice of ginger, peeled and cut into coins 5 egg yolks |
Combine milk, heavy cream, sugar and all seasonings in a medium saucepan. Heat over medium heat until lightly simmering (tiny bubbles appear at the edge of the liquid). Turn off the heat and let the mixture steep for 30 minutes. Reheat before adding to eggs below.
In a large bowl, beat the egg yolks until they lighten in color. Set a fine mesh strainer over the bowl, and ladle in one third of the warm cream mixture through the strainer, whisking eggs continuously. Then add the remainder of the cream mixture, straining it through the fine mesh strainer to catch all the solids. Clean out the saucepan and return to the stove. Add in the custard mixture and heat over low heat until the mixture thickens (about 180°F). Pour the custard through a fine mesh strainer into a bowl and chill until cold, preferably overnight. Churn according to the directions for your ice cream machine. Transfer to a chilled freezer container and chill until firm. Makes about 3 cups of custard. |
The Internet recommends an Assam or Ceylon tea; or, in a pinch, English breakfast. We used Earl Grey.... because that's all we had. We're a bit obsessed with Earl Grey....
Notes: As I am not such a big licorice fan, I might omit the star anise next time. And use decaffeinated tea - I definitely felt buzzed after eating this!
Notes: As I am not such a big licorice fan, I might omit the star anise next time. And use decaffeinated tea - I definitely felt buzzed after eating this!