Tuesday, March 15, 2011

chai ice cream

The process used to make this ice cream is similar to that of arabic coffee ice cream. In both cases, the concept is to infuse milk with spices and turning the milk into ice cream. You begin by infusing milk with spices by heating them together over the stove, and finish by cooling the milk and then freezing it in your ice cream maker. If you don't have all the spices, feel free to leave a few out. It will still taste good.

1 1/2 cups whole milk
1 cup cream
3/4 cups sugar
1 t fennel or star anise
1 inch ginger
3 sticks cinnamon
10 cloves
1 t nutmeg
10 cardamom pods, smashed
1 t vanilla
pinch of pepper
pinch of salt
1 bag black tea (or 1 heaping teaspoon of loose-leaf black tea)

Combine milk, cream, sugar, and spices in a medium saucepan over high heat. Once the milk begins to simmer, remove the saucepan from burner and let it sit, covered, for an hour. During this time, the milk will absorb the aroma and flavor of the spices.

Return the milk to the stove and bring to a simmer once more. When the mixture begins to simmer, remove from the boiler again and add the tea. Cover and let the mixture sit for 10 more minutes.

Carefully strain the milk through cheesecloth into a medium-sized bowl, being careful not to burn yourself with the hot liquid. Cover the infused milk with saran wrap and refrigerate the mixture for 2 hours.

Freeze according to your ice cream maker’s instructions.

Sprinkle the final product with nutmeg or cinnamon and serve.


Rochelle said...

This looks absolutely wonderful, but I know I am too lazy to make it!

Elizabeth and Jared said...

What a great idea! I can't get enough chai tea at the moment (being winter in Australia)