Last week I asked people I know what kind of ice cream flavor would be nice to make. I got a lot of suggestions like strawberry, blueberry cheesecake, matcha and a lot more. The suggestion I liked most was milk tea.
One of my favorite kinds of tea is Chai tea. Good thing we have this box of Chai tea that’s near expiration. What I like about this tea is its unique flavor, the mix of spices and the sweet hint to it that goes perfectly with milk.
The hot weather has got me craving so much for ice cream so I thought of making Chai Tea ice cream instead of drinking it hot. The ice cream turned out really nice and gave a strong flavor of cinnamon which reminds me so much of Christmas. 🙂
2 cups milk
2 tbsp butter
1/2 cup sugar + 2 tbsp
8 bags Chai tea
4 egg yolks
1. In a pot, place the milk, butter, 1/2 cup sugar and chai tea bags and let it boil and let the tea infuse.
2. In a bowl, whisk together the yolks and the 2 tbsp sugar until the color turns a bit light.
3. Remove tea bags from the pot and press them through a strainer to make sure you get all the liquid out.
4. Pour the hot milk mixture to the egg mixture and mix.
5. Put the mixture back in the pot and cook on very low heat. Stir it continuously making sure that you don’t overcook the eggs.
6. Once the mixture becomes thick & coats the back of a spoon, remove from heat, strain to another boil and cool on an ice bath to stop the eggs from further cooking.
7. Once cooled, churn in an ice cream mixer for 20-30 minutes or until formed.
8. Transfer to another container and keep in the freezer.
*Recipe also available in Foodies.ph