For any independent business, the summer means refreshing flavours, festivals and food markets. Henny & Joe’s is no exception.
With plenty of events lined up in 2017, we’re set for some summer sunshine with ice cream and cocktail recipes ready for any occasion.
Our iced apple chai has been a hit at recent food markets, adding a refreshingly spiced flavour to a well-loved soft drink staple. With a splash of rum and plenty of ice, you’ve got yourself a winner!
Recipe: Henny & Joe’s Chai Infused Ice Cream
Featured in Crumbs Magazine, one of our best loved summer recipes is our ice-cream. Flavoured with our low sugar, additive and preservative free masala chai syrup, our ice-cream recipe is a cleaner, healthier option to your commercial alternatives.
“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. ” – Lottie Heynen, Chai Walla at Henny and Joe’s
500ml double cream
250ml whole milk
100ml Henny & Joes Chai
75ml Honey OR 75g of granulated (raw) sugar
40ml egg yolk (approximately 3 large eggs)
pinch of salt
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 warm 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.