If you love tea and ice cream, then this recipe is just for you. We use Masala Chai as the base; which gives it a kick of spice so that it's not too sweet. Let's get started with our cold dessert!
Ingredients you will need:
06 Basilur Masala Chai tea bags
02 cups of heavy cream
01 cup of milk
04 egg yolks
¼ cup of sugar
Heat heavy cream and milk in a saucepan over medium-low heat. Take it off the heat before it starts to boil.
Add the tea bags and let this steep for around 35 minutes. Discard the tea bags after it has been steeped enough.
(We know 35 minutes seems like a very long time compared to how long you steep a tea bag when you brew a cup of tea. But, ice cream is a whole different ball game. Since the masala chai flavour will get diluted in the heavy cream and milk, you should get a heavy concentrate of masala chai so that the flavour shines through)
In a small bowl, whisk the egg yolks and sugar, and set it aside. Reheat the milk and cream mixture and add the egg mixture to it. Make sure to stir continuously to keep the eggs from cooking. Once everything is well-blended together, heat for around 5 minutes while continuing to stir occasionally until it looks like custard!
Strain the mixture to a new clean bowl and keep on top of an ice-filled large bowl to cool it gradually. Once cooled, place into the refrigerator for about 2 hours or until completely chilled.
After it has been chilled for a while, follow your ice cream maker’s instructions to churn. Transfer the soft ice cream to a freezer-safe bowl and freeze for a minimum of 4 to 6 hours or until frozen.