Ever since the days when we had our restaurant right around the corner from the best ice cream shop in town, The Big Dipper, we have been fans of Chai flavored ice cream. We have tasted many different versions of it from Big Dipper’s to an amazing handmade chai gelato from Philadelphia.
So in honor of National Ice Cream month, I wanted to try my hand at making some. We were going to make it in the ice cream maker machine but that went missing so an added bonus was to learn how to make it without the machine.
It is surprisingly easy, though more time consuming than pouring it in the machine and pressing a button. Thanks to an internet search, I located a very do-able technique and yesterday, slaved over a cold bowl of ice to produce a wonderful batch of creamy Chai ice cream.
The verdict among the Tipu’s Chai team at the tasting this afternoon was that it was good but VERY RICH. So next time I will try this recipe with more milk than cream. The eggs add a richness that makes the cream a bit superfluous.
So here goes!
Tipu’s Chai Ice Cream
• 1 cup cream (adjust proportions of cream to milk for a less rich ice cream)
• 1/2 cup milk
• 2 teaspoons Tipu’s Chai Now – The Simple Life – Black Chai Tea (more or less to your taste)
• 3 egg yolks
• 1/2 cup sugar
• 1/8 tsp. vanilla (optional)
• Kosher salt
In a medium saucepan, bring cream and milk to a simmer.
Bring to a boil, and then remove from heat.
In a separate saucepan, whisk together egg yolks and sugar until pale in color and slightly thickened. Slowly add dairy, whisking constantly (you can use the hand mixer on low).
Heat on medium heat, stirring frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line.
Stir in salt to taste, just a pinch is enough.
At this point, if you have an ice cream machine, follow the directions to process into ice cream.
To process into ice cream without a machine (adapted from How to make Ice Cream without an Ice Cream Machine http://www.thekitchn.com/how-to-make-ice-cream-without-124210):
Fill a large bowl or stockpot halfway with ice. Stir in ¾ cup kosher salt.
Nestle a one quart bowl in the ice until it is almost buried. Fill the bowl with ice cream mixture.
Using a hand mixer, beat for 10 minutes. You may want to cover the bowl with a towel to prevent spattering.
Mixture may be VERY cold to the touch. If it is not very cold in 10 minutes, don’t worry, mine wasn’t and it came out fine.
Cover with a towel and put the entire set of nested bowls in the freezer for 45 minutes.
Remove the bowls from the freezer. Draw a spoon across the top of the mix. It should be the consistency of loose pudding.
Mix again with the hand mixer for 5 minutes. Mixture should be the texture of soft serve ice cream.
Remove the small bowl from the large bowl and cover the top with plastic wrap touching the surface of the ice cream. Freeze at least 2 hours (or overnight) before serving.
There were a lot of ideas of how to serve this rich ice cream. Here are some that were suggested as we were enjoying our taste:
• With Kahlua
• Spread on an Oreo cookie crust in a pie pan with whipped cream on top
• With chocolate drizzled over it
• Garnished with shredded coconut or candied ginger
We hope you will experiment with making chai ice cream yourself. Share your experiences in comments or pictures on facebook, twitter or instagram (@tipuschai)!
- Posted by Varada
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