Vanilla Chai Tea Ice Cream

(makes 1 ice-cream machine full, about 6-8 servings)

Adapted from Savoury Bites

It seems that if there's one thing i really enjoy research, it is recipes. This is unfortunate because i'm supposed to be doing a Masters by Research and probably should be spending my time and energy doing some work, but somehow i get carried away. So, as i was menu-planning, i'm not entirely sure i ever stop menu planning, but the idea of a chai latte ice cream came to mind...smooth, creamy, infused with spices.. what a perfect way to finish a meal!
 So off i went on a dedicated search and reading of all available recipes, but as much as i try not to judge a recipe by its pictures, i have to say, i do trust a chef whom photographs well because i think their love and passion for their food really shines through! Anyhow, this recipe i adapted a little because i don't really like ginger and Vanilla Chai tea was on special, so hey, that's how many great recipes have been born!

Still haven't perfected when to take the ice-cream out of the ice-cream maker to get the perfect texture, only 2 attempts so far but getting a feel for it.. still learning ~ but the flavour was pretty spot on!

Prep time: 30 min

Cooking time: 15 min (in the ice-cream maker)

Ingredients:

5 star anise

1 T dried cloves (approx 15)

2-3 cinnamon sticks

10 cardamon pods, opened to seeds

5 Chai Vanilla Tea bags

3 tsp T2 Chai tea

1 C lite milk 

2 C heavy cream 

1/2 C caster sugar

pinch of salt

5 egg yolks

Special equipment: Ice-cream maker, need to put the inside ice-cream bowl in the freezer the night before.

Method:

1. In a large saucepan, pour 1 C cream, sugar and the star anise, cloves, cinnamon sticks and cardamon pods and salt. Heat until it bubble slightly but don't let it boil.

2. Lower the heat, then cut open the tea bags and pour the tea leaves and the extra tea leaves from T2 in along with the milk. Stir and heat until the mixture turns an earthy brown, but don't let the mixture boil. If it starts to boil then remove from the heat. Let it infuse for another 10 minutes off the heat and then strain the mixture through a very thin sieve into a large bowl into the rest of the cream (1 C cold cream). 

NB. There will still be some black spots from the vanilla tea if you use it, but i think it's just vanilla beans so it's fine. Main thing is you don't want tea leaves!

3. The next step requires patience and attention. In a separate bowl with the egg yolks, temper the yolks by spooning the hot milk/cream mixture into the bowl. Whisk quickly so that the eggs don’t overheat and curdle. Pour the egg yolk mixture back into the cooled cream mixture in a saucepan then heat slowly, stirring continuously until it turns thick and can coat the back of a wooden spoon easily.

4. Remove from the heat and transfer into a bowl, chill in the fridge for at least 8 hours.

5. After the mixture has chilled, pour into the ice-cream maker according to the instructions. Churn for 15-20 minutes until it is a soft serve consistency.

Left: Stopped churning when the ice-cream had expanded and filled the tub,
Right: Scrapings from the bottom ~ much firmer consistency!

6. It should freeze to be more firm and solid after a few more hours.

NB. After the first night in the freezer, i found it helps to let it sit out for 3-5 minutes to soften to normal ice-cream texture so it's easier to scoop... or spoon from the tub!