For this month's Saturday Scoops, I will share (actually repost) a recipe that am particularly fond of: Chai Ice Cream.
I revel in sweetness married to spice. In that culinary vein, I have long enjoyed honest-to-goodness chai beverages (and, to be completely honest and even risk mockery, I'll admit that I kinda like the boxed chai tea concentrates). Sorry to disillusion you a little there.
At any rate, this creamy, spicy, sweet concept isn't a stretch. And it's an excellent way to end an Indian meal. I particularly like chai ice cream drizzled with salted caramel. But, really, salted caramel by the spoonful is a completely legit dessert, too. You can enjoy it without shame. It just gets awkward passing the jar around amongst the dinner guests. So here's a fabulous delivery unit for the sauce!
served here with coconut macaroons and salted caramel sauce
makes 1 quart
10 whole cloves
10 whole allspice
2 cinnamon sticks
10 whole white peppercorns
3 cardamom pods, opened
1/4 c full-bodied black tea leaves
1 c of milk
2 c heavy cream, divided
3/4 c sugar
pinch of salt
6 egg yolks
Heat 1 c milk, 1 c cream and the chai spices - star anise, cloves, allspice, cinnamon sticks, white peppercorns, and cardamom pods, and a pinch of salt until barely simmering (not boiling). Lower the heat to warm, cover, and let stand for 1 hour+.
Reheat the mixture until barely simmering again, then remove from heat. Add the black tea leaves, stir, and let seep for 15 minutes.
Use a fine mesh strainer to strain out the tea and spices, pouring the infused milk cream mixture into a separate bowl. Return the milk cream mixture back to the heavy bottomed saucepan. Add the sugar to the milk cream mixture and heat, stirring, until the sugar is fully dissolved.
While the tea is infusing in step 2, prepare the remaining 1 cup of cream over an ice bath. Pour the cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.
Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon. Scrape the bottom as you stir for about 10min until the mixture thickens and coats the spoon such that a finger, drawn across, leaves a distinct line.
Immediately remove from heat, and pour custard through the sieve over the ice bath to stop the cooking. Stir hot, strained custard into the cold cream to stop the cooking.
Chill thoroughly, at least several hours, then process in an ice cream maker according to instructions.
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