Chai Tea Ice Cream Food

CHAI TEA ICE CREAM

Steps:

• Mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. Strain mixture through a colander into a large bowl. Add up to 1 cup more milk to cut spice level and sweetness to your liking.
• Pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions.
• Stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.

CHAI ICE CREAM

Steps:

• Beat yolks and sugar for about 3 minutes until thick and pale.
• Add tea and stir.
• Heat cream in a large heavy saucepan on medium for about 10 minutes until very hot and bubbles apper on edge of saucepan.
• Slowly add tea mixture, stirring constantly.
• Heat and stir for about 8 minutes until slightly thickened.
• Transfer to a bowl and let stand 30 minutes.
• Chill, uncovered, for at least 3 hours.
• Spread in a 9"x9" pan and freeze.
• Stir every hour for 4 hours; freeze until firm.
• Serve with carob chips sprinkled over top.
• Enjoy!

CHAI ICE CREAM IN CARAMEL CUPS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Soften the ice cream in a large bowl. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours.
• Unwrap the caramel squares and place them on the baking sheet spaced about 2 inches apart. Bake until melted and softened. Place another piece of parchment on top and press the caramel into a circle. Cool another 2 minutes. Peel the caramel circles off the parchment and press into mini muffin pans to form a small cup shape. Cool completely.
• Scoop ice cream into cups and garnish with almonds.

CHAI ICE TEA

Steps:

• Bring 4 cups of water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the bags, stir in the milk and honey and chill in a pitcher for at least 1 hour. Serve over ice.

CHAI TEA ICE-CREAM

Steps:

• Apart from the egg yolks and sugar place all the other ingredients in a large saucepan and bring to the boil. Take off the heat and allow to infuse for 30 minutes.
• Whisk the yolks and sugar together in a large bowl. Bring the spiced cream mix back to the boil and pour over the eggs whilst whisking continuously. Strain the mix back into the saucepan.
• On a low heat stir the custard mix for 2-3 minutes until it thickens. Again strain the mix into a bowl and allow to cool.
• Once cool transfer to an ice cream churner and churn for 20 minutes. Freeze for at least two hours.
• 15 minutes before serving take the ice cream out of the freezer to soften. Serve with amaretti biscuits or toasted ginger bread if you like.

CHAI ICE CREAM

Steps:

• 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.

CHAI TEA

Steps:

• In a saucepan, bring water to a boil. Add the tea bags, cardamom seeds, cinnamon, and black pepper, then return to a boil. Immediately stir in sugar.
• Remove pot from heat and let stand for 5 minutes.

CHAI ICE CREAM

Steps:

• Combine coriander, peppercorns, allspice, cloves, cardamom, and cinnamon in a small skillet over medium-high. Cook, swirling pan frequently, until fragrant, 2 to 3 minutes. Combine toasted spices, milk, ginger, and salt in a medium saucepan. Bring to just under a boil, then remove from heat and let stand 45 minutes. Return to a simmer; add tea. Remove from heat; let steep 10 minutes. Strain through a cheesecloth-lined sieve (you should have about 2 cups; if not, add more milk); discard solids.
• Prepare a large ice bath. Return mixture to saucepan and add 1/2 cup sugar; bring to a simmer. In a large bowl, whisk remaining 1/2 cup sugar into egg yolks. Gradually whisk in half of milk mixture. Pour back into pan and cook over medium, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, 5 to 6 minutes. Pour custard through a fine-mesh sieve into a bowl. Add heavy cream. Place in ice bath. Let chill, stirring occasionally, at least 30 minutes. Refrigerate until very cold, at least 2 hours and up to 2 days.
• Freeze custard in an ice cream maker according to manufacturer's instructions. Serve ice cream soft from machine, or freeze in an airtight container up to 2 weeks. If frozen for more than 4 hours, let ice cream stand at room temperature 10 to 15 minutes before serving.