Chai Masala Ice-Cream
a dairy free version too!
In preparation for the Pakistani food week in Prague, I wanted to do a dessert that brought together flavors of Pakistan in a vessel that is easily recognizable. Obviously, for a frozen dessert, kulfi is an obvious choice. But, I wanted something that doesn't take quite as much time to do. SO, chai masala ice cream it is. The base is actually really simple to make and can also be made dairy-free! Hope you enjoy it!
Ingredients:
250 ml whole milk (oatly barista milk for dairy-free)
250 ml double cream (plant-based double cream for dairy-free)
5 black tea bags
1 cinnamon stick
6 grams of fennel seeds
6 cloves
10 peppercorns
6 cardamom pods
30 grams chopped ginger
4 egg yolks
90 grams of brown sugar
Method:
Measure out 250 ml of cream and milk in separate saucepans.
In a small bowl, crush together the spices and divide them in half between the cream and milk. Divide the tea bags and ginger between the two.
Bring both to a scalding point on the stove. This is when steam starts forming and there are bubbles forming around the side.
Take them off the heat and let them infuse for 30 minutes.
Then, strain both the cream and the milk. I like to re-measure the quantity at this point, and if it’s dropped below 250, I top up with some more.
Whisk together your egg yolks and sugar until totally combined.
Bring the milk to scalding point on the stove, and as soon as steam starts forming, slowly stir the milk into the yolk and sugar mixture. This is called tempering the eggs.
You do this slowly so that the eggs don’t cook and scramble.
Once 1/2 the milk has been added, you can add the rest in and start to combine.
Transfer to a clean saucepan and put back on the heat.
You are now going to cook this custard until it thickens up.
Make sure you’re stirring continuously so that the mixture doesn’t catch on the bottom.
You want to bring it to a temperature of 170 F or 77 C. Or, if you don’t have a thermometer, this is when it can coat the back of a spoon nicely.
Make sure you have a bowl and a fine mesh sieve at the ready.
As soon as it comes to temperature, pour it through the sieve into the bowl. Don’t scrape it out in case any has overcooked on the bottom.
Add in your cream and stir to combine.
Transfer to your ice cream container and put in freezer for at least 24 hours.
Then, pop it in your ice cream machine and spin until creamy.
I did the regular ice cream setting on the Ninja Creami, and then did it on a re-spin until super creamy.
This exact method is used for the dairy-free version
Enjoy!