Cuisine pg 2 4-12-12
- Details
- Category: Past Issues
Greetings. The chai ice cream recipe which follows is a revision of the one from two weeks ago. The prior version was created on a hot day when I was craving something like an icy chai smoothie. It turned out great right out of the ice cream maker, but I wasn’t prepared for the solid block of ice I found in the freezer when I went back to have more the next day. I consulted the ice cream maker instruction booklet for some help. In the redesigned version the water is omitted and egg yolks are added. The result is creamy and scoopable after freezing – a huge improvement.
Chai Ice Cream
(gluten and dairy-free)
2 cans full-fat coconut milk ~ 4-in cinnamon stick
4 whole cloves ~ 6 cardamom pods (green)
12 black peppercorns ~ 1-in piece fresh ginger, chopped
1 tablespoon black tea leaves ~ ¾ cup agave nectar, divided
5 egg yolks ~ 2 teaspoons vanilla extract
In medium saucepan, heat coconut milk until steaming, but do not boil. Add all of the spices, ginger, tea, and ½ cup agave. Heat to 175 degrees F.
In a medium bowl, with a hand mixer, beat egg yolks with remaining ¼ cup agave until thick and creamy.
Slowly, whisk about 1/3 of the hot chai into the yolk mixture. Return the chai and yolk mixture to the saucepan, whisking constantly.
Over medium-low heat, stir the mixture constantly with a wooden spoon until it reaches 180 degrees F.
Immediately remove from heat, stir in vanilla, and pour into a very large bowl and allow to cool until no longer steaming – about 15 minutes. Cover, and refrigerate for at least 2 hours. (Mixture may be refrigerated for up to 24 hours.)
When mixture is thoroughly chilled, prepare ice cream maker. Remove mixture from refrigerator, and strain through a fine-mesh strainer, or cheesecloth. Pour mixture into ice cream maker, and proceed according to manufacturer’s instructions to finish. Ice cream may be served immediately (it will be soft-serve consistency), or transfer to a container to freeze* and serve later. Remove container from the freezer about 15 minutes prior to serving.
*To freeze faster, pour ice cream into an 8 or 9-inch metal baking pan, and press plastic wrap onto surface. When hard around the edges, transfer to an airtight freezer container.