A cool, creamy treat with a warm, spicy taste reminiscent of chai.

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
12
Yield:
1 1/2 quarts
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine heavy cream and milk in a deep saucepan over medium-high heat. Add cardamom, cinnamon, vanilla extract, garam masala, nutmeg, and cloves. Whisk lightly and bring to a simmer.

    Advertisement
  • Beat sugar and egg yolks together in a bowl until runny, pale yellow, and falling off the whisk in thick ribbons.

  • Pour the egg yolk mixture into the saucepan, whisking continuously to avoid scrambling the eggs. Continue whisking the mixture over high heat until it reaches 185 degrees F (85 degrees C), about 10 minutes. Remove from heat and allow to cool completely, about 1 hour.

  • Strain custard through a fine sieve. Pour into the canister of an ice cream maker. Churn until thick and creamy, according to manufacturer's instructions. Serve immediately or store in the freezer.

Nutrition Facts

414 calories; protein 4.6g 9% DV; carbohydrates 18.4g 6% DV; fat 36.7g 57% DV; cholesterol 228.8mg 76% DV; sodium 55mg 2% DV. Full Nutrition
Advertisement
Advertisement