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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

  1. 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
  2. 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
  3. 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
  4. Place the unchurned ice cream recipe mixture in a deep stainless steel baking dish and freeze for 45 minutes
  5. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer
  6. 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
  7. 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!