Chai Ice Cream

Name: Chai Ice Cream
Ingredients: 3 cups water; 2 cinnamon sticks; 10 whole cloves; 5/8 ounce fresh ginger, minced; 2 teaspoons whole black peppercorns; 6 cardamom pods, crushed; 3 black tea bags; 3 cups heavy whipping cream; 1 cup nonfat dry milk powder; 1 1/4 cups turbinado sugar; 5 egg yolks

11 ingredients

4 steps

Ingredients

3 cups water
2 cinnamon sticks
10 whole cloves
5/8 ounce fresh ginger, minced
2 teaspoons whole black peppercorns
6 cardamom pods, crushed
3 black tea bags
3 cups heavy whipping cream
1 cup nonfat dry milk powder
1 1/4 cups turbinado sugar
5 egg yolks

Directions

1

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.
2

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.
3

Strain cream mixture into a bowl and stir in tea. Place bowl in an ice water bath or refrigerator until chilled just above freezing.
4

Transfer mixture to an ice cream maker and follow manufacturer's instructions for ice cream.