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Spiced Chai Ice Cream
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Ingredients
- 1 cup
Full Cream milk
- 2 cups Anchor Whipping Cream
- 4 egg yolks
- 3/4 cup sugar
- 6 Bigelow’s chai tea bags
Directions
- In a saucepan, heat the heavy cream and milk until warm, do not let boil. Remove from heat and add the tea bags, let steep for 35-45 minutes. Discard tea bags after steeping
- Whisk the egg yolks and the sugar together and set aside. Reheat the milk mixture and slowly incorporate 1 cup into the whisked eggs. Add the egg mixture into the spice infused milk and cream and heat until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Stir continuously to avoid cooking of the eggs
- Strain mixture into a new bowl. Set this bowl inside of a larger bowl filled with ice. Let mixture cool and place in the refrigerator to chill completely
- Place the unchurned ice cream recipe mixture in a deep stainless steel baking dish and freeze for 45 minutes
- As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer
- Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have a hand-mixer or blender, use one of those
- If you have a hand-mixer or blender, use one of those. Repeat this process for 2 to 3 hours, or until frozen
Serve and Enjoy!