As the temperatures drop and the evenings draw in, I’m getting really into making ice cream… I know, such a maverick, what will I do next!? I jest, ice cream can be enjoyed all year round in my opinion, especially when you create flavours which feel Autumnal; this chai variety is a great example of that. It’s cold, of course, but the hint of black tea and hum of warming, peppery spice is really comforting, plus it pairs beautifully with hot puddings, rich chocolate desserts and baked fruit.
Ingredients
- 600ml double cream
- 600ml whole milk
- 225g golden caster sugar
- 5 black tea bags
- 10 cardamom pods
- 1 vanilla pod
- 2 cinnamon sticks, split in two
- 1 1/2 tsp black peppercorns, roughly crushed
- 1tsp fennel seeds, roughly crushed
- 2 inches fresh ginger, chopped
- 6 egg yolks
- pinch salt
Method
- Place the cream, milk and 100g of the caster sugar in a large saucepan along with the tea bags, spices, ginger and vanilla. Heat to scalding point (just before it boils) over a medium heat, stirring to ensure the sugar has dissolved, then set aside to cool to room temperature. Once cooled, chill for at least an hour or overnight to allow the flavours to develop.
- Drain the infused cream into a large clean saucepan and heat to scalding point once more. Meanwhile, place the egg yolks and remaining 125g caster sugar in a large bowl (or bowl of a stand mixer with whisk attachment) and whisk until pale and thick. Remove the cream mixture from the heat and allow to cool slightly for a few minutes, then pour gradually into the yolks, whisking constantly.
- Once the mixture is combined, return to a clean saucepan and set over a low/medium heat. Stir until it has thickened to a custard consistency (do not be tempted to increase the heat or it will curdle) then leave to cool completely.
- Once cooled, churn the custard until thick and creamy (about 25 minutes) then scrape into a container, cover and chill for at least 4 hours.
tassybakes 