Summer is coming to an end. Enjoy the last few days of sun with chai ice cream. With its hint of fragrant spices, chai ice cream compliments poached autumn fruit like a buttery pear or tart apple. Not overly sweet, it works well stuffed into a sweet-ripe summer peach or plum.
Served with rich shortbread, it's an elegant finish to any spicy meal. The same procedure can be applied to any tea-based ice cream with a change in complementary flavourings. Ice cream demands strong flavours. Be brave! Experiment to discover what works best for you.
If you have a sweet tooth and like a sweeter ice cream, simply add more sugar or honey!
Chai Ice Cream
(1 litre or approximately 6 servings)
500 ml double cream
240 ml whole milk
4 slices of fresh ginger root
4 g whole allspice berries
3 g whole cloves
12 whole green cardamom pods
3 cinnamon sticks
100 g granulated white sugar
60 ml honey
45 g black tea
4 egg yolks
5 ml vanilla extract
1 pinch of salt
1 large bowl of ice
In a large, heavy saucepan bring the double cream and milk to the boil with the sugar, spices and honey. Add the tea and reduce the heat bringing the mixture to a simmer. Remove from the heat and infuse the tea for approximately 5 minutes. Sieve out the solids and return to the saucepan.
In a small bowl, whisk the eggs yolks tempering them by combining with a cup of cream mixture. Add the whisked egg yolks to the saucepan and whisk together over medium heat until slightly thickened. The resulting mixture should coat the spoon. Using an instant-read thermometer, monitor the temperature of the mixture so it does not exceed 88°C. Do not overcook or the mixture will curdle.
Pour through a fine-meshed sieve into a bowl placed over a larger bowl of ice. Stir the mixture until cool. Place in the refrigerator or freezer to chill for approximately a further 15 minutes. Add salt and vanilla to the blend.
Freeze using an old-fashioned ice cream maker filled with ice and salt or in the freezer.