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Masala Chai Tea Latte Ice Cream
From the kitchen of Sharmagne Leland-St. John

2 cups whole milk
2 cups heavy cream, separated
³⁄₄ cup honey
1 3-inch piece of vanilla bean
a pinch of salt
6 chai tea bags
6 egg yolks

Cut the vanilla bean lengthwise and scrape out the "caviar"
with a sharp paring knife.

In a medium non-reactive saucepan over medium-high, heat,
cook the milk, 1 cup of the cream, honey, vanilla, and salt,
stirring to dissolve the honey. Cook until it begins to bubble
around the edges. Do not let it boil.

Remove from heat and put the tea bags into the milk/cream
mixture. Let steep, uncovered, for 15 minutes. Taste to make
certain it tastes like a strong chai latte. Remove and discard
the tea bags. Keep in mind that you're going to be adding
another cup of cream which will dilute the flavor a bit. Let
the cream mixture cool another 15 minutes.

In a large bowl, whisk together the egg yolks to break them up.
While whisking constantly, slowly pour in one ladle full of the
cream mixture to temper the yolks. Repeat once more. Using a
heat resistant rubber spatula, stir the mixture in the saucepan as
you pour the egg mixture into the pan

Stir constantly while you cook the mixture until it begins to
thicken and coats the back of the spatula. Run your finger across
the spatula from time to time until you see a clear path being left.
Approximately an additional 3 minutes.

Strain through a fine mesh strainer into a clean container. Stir in
the remaining cup of cream.

Set the container into a cold water bath. After your base has
cooled sufficiently, cover with saran wrap and place in the refrig-
erator for at least 2 hours or over night.

Follow your manufacturer's instructions when you put the base into
your ice cream freezer.

If you are planning to use right away, place a container into the
freezer while the ice cream is churning. Pour into the chilled con-
tainer and serve. For firmer ice cream, freeze for 4 hours.


 

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