Tea and sugar and spice is very, very nice...the Indians were onto a wonderful thing when they first dreamed up Chai! This ice cream is lusciously smooth I could almost reach orgasm!!!! Well, that also depends on how much you like Chai. If you're a Chai freak like me. You'll find this great and tantalising to your tastebud. I do know of some people who really really hates Chai. Weirdos!
Chai Ice Cream (loosely adapted from Iced: 180 very cool concoctions)
1 cup pouring cream
1 cup milk
2 tbsp castor sugar
1 tbsp black tea leaves
4 whole cardamom pods, crushed to reveal seeds
3 whole cloves
20g old ginger, peeled and sliced
3cm strip of orange zest, remove as much pith as possible with a vegetable peeler
Place all the above into a saucepan and bring to boil over medium heat. Cook, stirring constantly for a few minutes, or until the sugar has dissolved and the mixture is just about to boil. Remove form the heat, cover and set aside to infuse for 15 mins. Pour through a muslin-lined fine sieve into a saucepan. Let it cool until your hands are able to handle them. Gather the ends of the muslin cloth and give it one final squeeze so every drop of the essence drip into the saucepan.
2 tbsp castor sugar
2 large egg yolks
1/4 tsp vanilla bean paste
Whisk the above together while you're bringing the Chai tea mixture to boil until well combined and pale. Pour the Chai tea mixture in now. You need not temper as the temperature is probably right now since it's okay to your hand, it probably won't curdle your egg yolks. If you wanna play safe, temper!
You can choose to cook the mixture a while over the stove until it thickens and coats the back of teh spoon or just be like me. The warmth left from Chai will cook your egg yolks nicely when you combine them so there's really no need to return them to the stove really.
Chill them overnight or until they are really cold and churn them in the ice cream maker. When done, scoop them out into a freezer safe container and pop them into the freezer for 30mins or so until firm enough to scoop.
Serve on sugar cone or alongside French Apple Tart. I hope I've make you drool just by looking at the photos.