Chai Ice Cream

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READY IN: 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium-sized pot, place 1/2 of the sugar, the tea and spices (spice amounts may be adjusted to your taste). Add the milk and stir well. Boil gently for about 5 minutes, or until the liquid is reduced minimally.
  • While the tea is warming, whisk together egg yolks, remaining sugar, and pinch of salt.
  • Pour the chai mixture slowly through a seive into the eggs, whisking vigorously (otherwise the eggs will curdle).
  • Return the mixture to the pot (after removing chai sediment). Heat the custard, stirring gently, until about 170 degrees F. Monitor carefully, as the eggs will scramble if too hot!
  • Place pan in an ice-bath to cool quickly, then cool in the refridgerator for about an hour.
  • Transfer to ice-cream maker and freeze according to directions.
  • If using, stir in chocolate chips near the end of the freezing process.
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