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MASALA CHAI ICE CREAM

MASALA CHAI ICE CREAM

Manja Wachsmuth is a sought-after food and lifestyle photographer and mother of two boys. She is also a self-proclaimed ice cream queen! Manja’s favourite tea flavour is chai and she’s created this divine ice cream using our Masala Chai tea.
 
MAKES 1 LITRE


INGREDIENTS
500 ml cream

250 ml whole milk

3 large egg yolks

Pinch of sea salt

1 can (395g) sweetened condensed milk

3 Tbsp STORM + INDIA MASALA CHAI TEA

500 mls water

2 cinnamon sticks

10 cardamom pods

5 cloves

 

MAKE THE ICE CREAM CUSTARD
Place a medium-sized pot on the stove and bring milk and cream to a simmer stirring continuously to avoid burning. Simmer for a couple of minutes, then set aside to cool slightly for 10 to 15 minutes. It’s important to let the mix cool before pouring into the eggs, otherwise the eggs will scramble.


Beat the egg yolks and stir in a pinch of sea salt.


Once cooled, pour the warm milk mixture, in a slow stream, into a bowl with the beaten egg yolks, whisking constantly. Pour custard back into the pot and heat over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 85ºC on an instant-read thermometer (do not let boil). Pour in the sweetened condensed milk directly from the can, and stir through the custard till evenly mixed.


Cool over an ice bath, then refrigerate for 12 to 24 hours.

 

MAKE THE CHAI CONCENTRATE

Boil water in a small pot, then add the tea and spices and let simmer on a medium to low heat for five minutes. Set aside to steep into a strong brew for about 10 to 15 minutes. Drain the tea and discard the leaves and spices. The chai extract should have reduced to about 250 mls by now. Cool the chai extract in a sealed jar in the fridge overnight.

 

In an ice cream maker spin the cooled ice cream base (custard) for five minutes, then slowly add the chai extract while the ice cream is spinning. Continue to spin for 20 to 30 minutes according to your ice cream maker’s instructions. Then pour into a container, cover and freeze for 24 hours.

 

Serve in scoops or in waffle cones.

 

© Manja Wachsmuth 2019

 

 

 

Ingredients

Method