CHAI INFUSED

ICE CREAM

A FEW WORDS ABOUT THE RECIPE FROM LOTTIE HEYNAM

“The chai ice cream tastes great on its own but it tastes even better paired up with something else. There are a number of variations and possibilities and this is where you can really make it your own. We have tried it with cherry, orange, white chocolate, whiskey, raisins and my personal favourites plum or white chocolate chip cookies. ”

METHOD

Combine the cream, milk, chai and sugar (or honey) in a saucepan over a medium heat. Heating slowly till it becomes hot but not boiling. Once steamy take of the heat and allow to cool down for 10 minutes. In a separate bowl whisk the egg yolks and the pinch of salt until combined. Once the milk and cream base has cooled, slowly add it to the eggs whisking slowly as you do so. It’s important that the base has cooled down or you will turn the egg mixture into scrambled egg. Pour the combined mixture back into the saucepan and slowly heat. It’s important to stir with a wooden spoon continuously until it reaches about 85ºC. At this point it should have started to thicken and should be able to coat the back of a wooden spoon. Remove from the heat and leave to cool down to 4ºC. This can be done by placing the pan in a sink surrounded by ice and water. Do not place the uncooled mixture in a fridge or freezer straight away. Once it has cooled down place in the fridge until you are ready to add the pairing flavouring.

INGREDIENTS

  • 500mldouble cream
  • 250ml whole milk
  • 100ml Henny and Joes Chai
  • 75ml Honey OR 75g of granulated (raw) sugar
  • 40ml egg yolk (approximately 3 large eggs)
  • pinch of salt

SOME OTHER

RECIPES

Banana Daiquiri

BANANA DAIQUIRI

Chai Tarte Tatin

CHAI TARTE TATIN

Masala tea and ingredients, horizontal

CHAI LATTE

Indian masala tea with spices and milk on dark background

CHAI TEA

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