Indulge in the aromatic blend of chai tea and creamy sweetness with this homemade ice cream recipe. Perfect for a refreshing treat on a warm day or as a delightful dessert after a flavorful meal.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 4 chai tea bags. 3/4 cup granulated sugar. 4 large egg yolks.
Instructions: In a saucepan, heat the heavy cream and whole milk over medium heat until it begins to simmer. Remove from heat and add the chai tea bags. Let steep for 10-15 minutes. Remove the tea bags and return the mixture to medium heat. Stir in the sugar until dissolved. In a separate bowl, whisk the egg yolks. Slowly pour in a cup of the hot cream mixture while whisking continuously. Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon about 5-7 minutes. Do not boil. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl. Discard any solids. Cover and refrigerate until completely chilled, at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to a container and freeze for at least 2 hours before serving.
Tasting Tiffany
