Masala Chai Ice Cream
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. Its 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 youd 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)
- 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
- Put the milk in a large heavy based saucepan, bring to the boil and simmer for 25 minutes or until reduced to 750ml
- 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
- Once cool, sieve the mixture than whisk in the double cream
- Put into an ice cream maker or freeze
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