Chai Latte Ice Cream
 
Hands-on time
Cook time
Total time
 
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Ingredients
  • 2 cups whole milk
  • 2 cups heavy cream
  • 3/4 cup honey
  • 1 tsp vanilla extract
  • pinch of salt
  • 4 chai tea bags (found in most supermarkets)
  • 6 egg yolks
Special equipment:
  • ice cream maker
Instructions
  1. In a small pot, bring the milk, 1 cup of the cream, honey, vanilla, and salt just to a simmer, stirring to dissolve the honey. Remove from heat and set the chai tea bags in the cream mixture. Let steep, uncovered, for 15 minutes, then remove and discard the tea bags. (Taste before removing the tea bags - it should taste like a strong chai latte. You can leave the tea bags in for as little or as long of the cooling time as you'd like, depending on how strong you want the chai flavor to be. Just remember that you're going to add in another cup of cream that will dilute the flavor some.) Let the cream mixture cool another 15 minutes.
  2. In a large bowl, whisk together the 6 egg yolks. Whisking constantly, slowly pour in about a half cup of the cream mixture to temper the yolks. Pour in the rest of the mixture, then return to the pot.
  3. Heat over low heat until the mixture reads 170-175 degrees on a candy thermometer. The mixture should be thick enough that a line drawn with your finger across the back of the spoon will stay.
  4. Place a strainer over a large bowl. Strain the custard into the bowl to remove any little bits of egg. Stir in the remaining cup of cream.
  5. Refrigerate until very cold, preferably over night.
  6. Churn in your ice cream maker according to manufacturer's instructions. Serve immediately for soft serve, or place in a covered container in the freezer for several hours to harden.
  7. Serve and enjoy!
Notes
Loosely adapted from Cookie + Kate.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/08/chai-latte-ice-cream/