Chai Ice Cream
Ginger, spices and tea make this exotic ice cream a refreshing finale to a spicy summer meal. Light black teas, such as Darjeeling, infuse the smoothest flavour.
Servings: 4 cups (1 L) or 8 servings
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 171 |
| pro | 5 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 17 g |
| fibre | 0 g |
| chol | 170 mg |
| sodium | 50 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 4% |
| vit A | 13% |
| folate | 12% |
-
1-1/2 cups (375 mL) milk
1-1/2 cups (375 mL) 10% cream
1 slice gingerroot
Half cinnamon stick, broken
4 cloves
4 cardamom pods
1/4 tsp (1 mL) aniseed or fennel seeds
1 bay leaf
1/4 cup (50 mL) black tea leaves
6 egg yolks
1/2 cup (125 mL) granulated sugar
Pinch salt
Preparation:
In saucepan, heat together milk, cream, ginger, cinnamon, cloves, cardamom, aniseed and bay leaf over medium heat until tiny bubbles form around edge. Remove from heat. Add tea leaves; cover and steep for 10 minutes. Strain through fine sieve into measuring cup.
In bowl, whisk together egg yolks, sugar and sa< slowly whisk in tea mixture. Return to pan; cook over medium-low heat, stirring constantly, until slightly thickened and just coats back of spoon, about 8 minutes. Strain into 9-inch (2.5 L) square metal cake pan. Place plastic wrap directly on surface; refrigerate until cold, about 1-1/2 hours.
Freeze until almost solid, about 1-1/2 hours. Break up and purée in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions. (Make-ahead: Freeze for up to 1 week.)
Source
Canadian Living Magazine: August 2006
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For more ideas on cooking with Real Cream, click here |
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