Masala Chai Ice Cream

You can always expect the unexpected from Nik & Edwina as in this tea Ice cream recipe recently sent to me by Nik.

This is an excellent way to finish a curry, and always reminds us of the chai - Indian tea - served on Indian trains in little clay cups. It’s got a comforting, creamy tea-ish flavour, against a warm, inviting spicey background. We make it with Rooibos tea bags so it is caffeine free but traditionally you’d use a strong tea such as Assam. Chai spice is available from Indian supermarkets throughout London - we get ours in Tooting - but can also be found online (Spices of India)

Ingredients

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• 1 litre half fat milk
• 50g caster sugar
• 2 cardamom pods, split
• 6 Assam tea bags or 7 Rooibos tea bags
• 1 heaped teaspoon chai spice
• 125ml double cream, whipped until firm but not stiff

Method

1. Put the milk in a large heavy based saucepan, bring to the boil and simmer for 25 minutes or until reduced to 750ml
2. Add the sugar, tea bags, cardamom, and chai spice. Stir well, return to the heat and boil for a further 15 minutes. This will reduce the mixture to about 500ml. Squeeze the milk out of the tea bags and remove. Allow the mixture to cool
3. Once cool, sieve the mixture than whisk in the double cream
4. Put into an ice cream maker or freeze

Serving suggestions

We serve it with plain or frozen yogurt, and it goes very well with mangoes too

Recipe source

• https://sites.google.com/site/nikandedwinascookbook/Home/desserts/masala-chai-ice-cream

Seea also

• Spices of India
• Nik and Edwina's Cookbook recipes

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