Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 chai tea bags
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, sugar, chai tea bags, vanilla extract, ground cinnamon, and salt over medium heat.
2. Stir occasionally until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove from heat and let steep for 30 minutes.
4. Remove the tea bags and strain the mixture through a fine-mesh sieve into a bowl.
5. Cover and refrigerate until chilled, at least 2 hours or overnight.
6. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. Transfer the ice cream to a freezer-safe container and freeze until firm, at least 4 hours or overnight.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
- Chilling time: 2 hours or overnight
- Freezing time: 4 hours or overnight
Temperature:
- Medium heat for cooking
- Refrigerate until chilled
- Freeze until firm
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 320
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 90mg
- Sodium: 45mg
- Carbohydrates: 22g
- Fiber: 0g
- Sugars: 20g
- Protein: 3g
Substitutions for ingredients:
- Heavy cream: Can use half-and-half or light cream for a lighter version.
- Whole milk: Can use 2% or skim milk for a lighter version.
- Granulated sugar: Can use honey or maple syrup for a natural sweetener.
- Chai tea bags: Can use loose-leaf chai tea or chai tea concentrate.
- Vanilla extract: Can use vanilla bean or omit for a stronger chai flavor.
- Ground cinnamon: Can use ground ginger or cardamom for a different spice flavor.
Variations:
- Chocolate Chai Tea Ice Cream: Add 1/2 cup cocoa powder to the mixture before heating.
- Pumpkin Chai Tea Ice Cream: Add 1/2 cup pumpkin puree and 1 teaspoon pumpkin pie spice to the mixture before heating.
- Coconut Chai Tea Ice Cream: Substitute coconut milk for the heavy cream and whole milk.
Tips and tricks:
- Make sure to steep the chai tea bags for at least 30 minutes to get a strong chai flavor.
- Strain the mixture through a fine-mesh sieve to remove any tea leaves or clumps.
- Chill the mixture before churning to get a smoother texture.
- Freeze the ice cream in a shallow container for faster freezing and easier scooping.
Storage instructions:
- Store the ice cream in a freezer-safe container with a tight-fitting lid.
- Can be stored in the freezer for up to 2 weeks.
Reheating instructions:
- Let the ice cream sit at room temperature for a few minutes before scooping.
- Can be microwaved for a few seconds to soften if needed.
Presentation ideas:
- Serve in a bowl or cone.
- Top with whipped cream, caramel sauce, or chopped nuts.
Garnishes:
- Whipped cream
- Caramel sauce
- Chopped nuts
- Chocolate chips
- Cinnamon sugar
Pairings:
- Serve with a warm slice of apple pie or pumpkin bread.
Suggested side dishes:
- Fresh fruit salad
- Shortbread cookies
- Chocolate brownies
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften.
- If the ice cream is too soft, freeze for a few more hours until firm.
Food safety advice:
- Make sure to use pasteurized dairy products.
- Keep the ice cream at a safe temperature of 0°F or below.
Food history:
- Chai tea originated in India and is a blend of black tea, spices, and milk.
- Ice cream dates back to ancient China and Persia.
Flavor profiles:
- Creamy, sweet, and spicy with notes of cinnamon and chai tea.
Serving suggestions:
- Serve as a dessert or snack.
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