The required ingredients were tea, jam or Worcestershire sauce.
As you can see, I ended up going the tea route. But I was very tempted to do a homemade jam.
This chai ice cream was inspired by a black currant tea ice cream recipe in my favorite ice cream book, The Perfect Scoop.
Instead of going to the store in search of black currant tea I used one of my favorite tea blends from Teavana, the Samurai Chai Mate.
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Chai Ice Cream
Adapted from The Perfect Scoop
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1/4 cup loose tea leaves
- 5 egg yolks
- 1/2 tsp vanilla
- In a medium sized pot combine 1 cup milk, the heavy cream, and sugar over medium heat. Stir until the sugar is completely dissolved.
- Stir the tea leaves into the warm milk. Turn off the heat, cover the pot and let the tea infuse the milk for 45 minutes – 1 hour.
- After the tea has infused the milk, turn the burner back on to low heat. Whisk your egg yolks together. When the tea infused milk is warm slowly ladle it into your egg yolks while continuing to whisk. Keep doing this until about half of the milk has been whisked into the egg yolks.
- Scrape the egg yolk mixture into the pot and cook over low heat for 3-5 minutes, or until it is thick enough to coat the back of a wooden spoon.
- Pour the custard base into a bowl set in another bowl filled with ice. Stir the custard base in the chilling bowl for 5-10 minutes, or until mostly cooled. Cover the bowl with the ice cream base and keep in the fridge 4-12 hours before freezing in your ice cream maker.