Chocolate Chai Ice Cream
Recipe by Dragon
I am in love with this ice cream. The complex flavour is rich, warm and cool all at the same time. Try it and I guarantee you'll fall in love as well. Enjoy!
Makes: 1 1/2 quart
Ingredients:
2 cups heavy cream
1 1/2 cup whole milk, divided
Pinch of salt
1/3 cup unsweetened cocoa powder
1 teaspoon espresso powder
3 tablespoons honey
6 tablespoons loose chai tea
2 strips of orange rind (no pith)
3 tablespoons vanilla4 large egg yolks
3/4 cup sugar
2 oz. dark chocolate, grated
Directions:
1. Heat heavy cream and 1/2 cup milk in a saucepan over medium heat. Add cocoa powder, espresso and salt. Stir until the cocoa powder is completely dissolved. Add honey, tea, orange rind and vanilla. Bring to a boil, remove pan from heat and let steep for 1/2 hour. Strain and refrigerate the cream mixture for about 2 hours.
2. Whisk the egg yolks and sugar in a bowl until pale yellow. Add remaining milk to a saucepan over medium low heat. When the milk has warmed, slowly whisk in the egg mixture so the eggs don’t solidify. Cook over medium low heat, stirring constantly, until almost simmering or it reaches170F (the custard should be thick enough to coat a spoon). Strain the custard into a bowl and transfer to a cold water bath to cool down. When the custard has cooled down, refrigerate for 2 hours.
3. Stir the chilled cream mixture into the chilled custard. Adjust the ice cream base with vanilla and honey if needed. Churn base in an ice cream machine until almost frozen (or put in a suitable container and freeze, giving it a good stir every half-hour or so). Fold in the grated chocolate. Transfer ice cream to a container and freeze for at least 4 hours. (Remember to remove it from the freezer 10 minutes before you serve, so it softens.).
Recipe by Dragon
I am in love with this ice cream. The complex flavour is rich, warm and cool all at the same time. Try it and I guarantee you'll fall in love as well. Enjoy!
Makes: 1 1/2 quart
Ingredients:2 cups heavy cream
1 1/2 cup whole milk, divided
Pinch of salt
1/3 cup unsweetened cocoa powder
1 teaspoon espresso powder
3 tablespoons honey
6 tablespoons loose chai tea
2 strips of orange rind (no pith)
3 tablespoons vanilla4 large egg yolks
3/4 cup sugar
2 oz. dark chocolate, grated
Directions:
1. Heat heavy cream and 1/2 cup milk in a saucepan over medium heat. Add cocoa powder, espresso and salt. Stir until the cocoa powder is completely dissolved. Add honey, tea, orange rind and vanilla. Bring to a boil, remove pan from heat and let steep for 1/2 hour. Strain and refrigerate the cream mixture for about 2 hours.
2. Whisk the egg yolks and sugar in a bowl until pale yellow. Add remaining milk to a saucepan over medium low heat. When the milk has warmed, slowly whisk in the egg mixture so the eggs don’t solidify. Cook over medium low heat, stirring constantly, until almost simmering or it reaches170F (the custard should be thick enough to coat a spoon). Strain the custard into a bowl and transfer to a cold water bath to cool down. When the custard has cooled down, refrigerate for 2 hours.
3. Stir the chilled cream mixture into the chilled custard. Adjust the ice cream base with vanilla and honey if needed. Churn base in an ice cream machine until almost frozen (or put in a suitable container and freeze, giving it a good stir every half-hour or so). Fold in the grated chocolate. Transfer ice cream to a container and freeze for at least 4 hours. (Remember to remove it from the freezer 10 minutes before you serve, so it softens.).
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