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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