Chai Tea Gelato
Monday July 23, 2012
Did you know that July is almost over? Yea you probably did. You're probably one of those observant people. I on the other hand looked at the calendar this morning and almost had a conniption. Where has the summer gone!? I still have so many ice cream recipes to try! I'm going to have to attack this double time people. Ice cream every day. If it has fruit in it I could totally eat it for breakfast right?
Have you ever had chai gelato? You should. It's fantastic- spicy and exciting. If you don't like chai, you should probably check out my mint chip gelato (it is equally delicious).
Don't have an ice cream machine? You poor soul. Check out this handy link here on how to make it without a machine!.
But really- I love my machine... it freezes the ice cream in 20-30 minutes (to soft serve stage) and then just a few hours in the freezer hardens it up. SO much fun. The only problem I ever have is that since I have to freeze the bowl for 24 hours before I make ice cream, I have to be organized and plan ahead. AND I can't make more than one flavour in a 24 hour period. Which is probably a good thing. Because I would eat ALL the ice cream.
Recipe: Chai Tea Gelato
Makes 1 Qt (1L)
Ingredients:
2 1/2 cups whole milk (You can sub 1% or 2% in here too!)
1/2 cup honey
5 egg yolks
1 cup heavy cream
3 chai tea bags
3 tbsp vanilla extract
3 tbsp creme de cacao (chocolate liqueur)
Method:
In a heavy bottomed saucepan over medium heat, heat the whole milk, 1/4 cup of honey and the tea bags. Stir occasionally to keep the bottom from burning. When the mixture reaches is almost boiling, remove from heat, cover and let steep for 2 hours.
Strain the mixture into another saucepan and wring out the tea bags. Heat the chai milk over medium heat until almost boiling. Meanwhile, combine egg yolks with the remaining honey in a large bowl. Beat until slightly thickened. Temper the hot milk mixture with the egg yolks (aka pour the hot milk into the egg yolks slowly while whisking). Pour the mixture back into the saucepan and heat stirring occasionally with a heatproof spatuala or wooden spoon until thickened and the mixture reaches 180 degrees F.
Prepare the cream in a large bowl set over an icebath. Pour the hot milk through a fine mesh seive into the cream. Add the vanilla and chocolate liquor. Stir every 5-10 minutes until the mixture has cooled. Refrigerate overnight before processing according to your icecream makers directions.
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1/2 cup honey
5 egg yolks
1 cup heavy cream
3 chai tea bags
3 tbsp vanilla extract
3 tbsp creme de cacao (chocolate liqueur)
Strain the mixture into another saucepan and wring out the tea bags. Heat the chai milk over medium heat until almost boiling. Meanwhile, combine egg yolks with the remaining honey in a large bowl. Beat until slightly thickened. Temper the hot milk mixture with the egg yolks (aka pour the hot milk into the egg yolks slowly while whisking). Pour the mixture back into the saucepan and heat stirring occasionally with a heatproof spatuala or wooden spoon until thickened and the mixture reaches 180 degrees F.
Prepare the cream in a large bowl set over an icebath. Pour the hot milk through a fine mesh seive into the cream. Add the vanilla and chocolate liquor. Stir every 5-10 minutes until the mixture has cooled. Refrigerate overnight before processing according to your icecream makers directions.
