Chai Ice Cream
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Ingredients2 h 25 m servings 260 cals
Original recipe yields 16 servings (2 quarts)
- Bring water, cinnamon sticks, cloves, ginger, peppercorns, and cardamom pods to a boil in a saucepan; reduce heat, cover, and simmer for 10 minutes. Remove saucepan from heat and steep tea bags for 5 minutes. Strain tea and set aside to cool.
- Heat cream, milk powder, and turbinado sugar together in a saucepan over medium heat until a candy thermometer reads 140 degrees F (60 degrees C). Beat 1/2 of the cream mixture, 1 ladle at a time, in a bowl with the egg yolks until smooth. Pour egg mixture into the remaining cream mixture and continue to heat until mixture reaches 165 degrees F (75 degrees C); hold this temperature for 1 minute, not allowing it to boil.
- Strain cream mixture into a bowl and stir in tea. Place bowl in an ice water bath or refrigerator until chilled just above freezing.
- Transfer mixture to an ice cream maker and follow manufacturer's instructions for ice cream.
Per Serving: 260 calories; 18 g fat; 21.3 g carbohydrates; 4.6 g protein; 127 mg cholesterol; 69 mg sodium. Full nutrition