CHAI TEA ICE-CREAM
I was given a recipe for masala chai by an Indian mother whilst in Goa. I'd tried and been given many chai recipes all over India but hers was the most aromatic. I thought I could use the base of the recipe to make fantastic ice-cream.
Provided by alankeery
Time 25m
Yield Makes 1.2 litres
Number Of Ingredients 0
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.
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