Bengal Spice Tea Ice Cream
Enjoy rich flavours of cinnamon, ginger, nutmeg, cardamom, cloves, black pepper and vanilla in this healthy homemade chai tea ice cream.
Servings: 6 people
Calories: 209kcal
Ingredients
- 2 ¼ cups whole milk
- ¾ cup heavy cream, 36%
- ⅓ cup raw honey
- 5 large egg yolks
- 3 tea bags Bengal Spice Tea or your favourite brand of chai tea
- small pinch of salt
Instructions
- Ensure the freezer drum component of your ice cream maker has been in the freezer for a minimum of 24 hours.
- Using a heavy bottomed saucepan such as a Dutch oven, gently warm the milk, cream and honey over medium-low heat.
- Stir until honey is all melted. Add 3 tea bags of Bengal Spice Tea or your favourite brand of Chai tea. Remove from heat and allow the tea bags to steep in the cream mixture. Taste occasionally and remove the tea bags when your base has reached the desired level of flavour.
- Whisk the egg yolks separately in a small bowl. Very gradually, begin to whisk ½ cup of the warm (not hot) milk and cream mixture into the egg yolks to bring them up to temperature. (It’s important to do this step very slowly to ensure you don’t accidentally cook the egg yolks.)
- Pour the tempered yolk mixture into the saucepan and cook over medium-low heat, stirring continually for about 5-10 minutes until the mixture thickens enough that it coats the back of a spoon.
- Pour the custard through a fine wire-mesh strainer into a bowl to remove any lumps.
- Place the bowl in the fridge to cool for several hours or place the bowl over an ice bath and stir until the custard is cold. You want to ensure the custard is cold before pouring it into the ice cream machine.
- Pour the cold custard into the ice cream maker and churn the ice cream for 10-20 minutes until it resembles soft serve ice cream.
- Transfer the ice cream into a freezer safe container and freeze for a minimum of 4 hours.
- When ready to serve, take the ice cream out of the freezer 10 minutes prior to serving to make scooping easier. Enjoy!
Notes
In my opinion, the most difficult step of making ice cream is tempering the egg yolks before incorporating them into the warm cream mixture. Do this step really slowly to guarantee success.
Nutrition
Calories: 209kcal