*Updated on: July 12, 2019*
We got a cat!
Hello everyone, I hope you are having a great week! I am using this post to introduce the newest member of our family as well as share a deliciously easy Fall recipe. If you like to eat ice cream even in the winter like I do you are sure to love this chai ice cream.
I am going to keep this pretty sweet and simple and focus mainly on the pictures and content but if you have kitties in your family feel free to post your pictures in the comments section of this post. I would love to see your feline friends! Being a dog person my entire life but since I am not a homeowner quite yet. Our apartment isn’t that large so I decided that it wasn’t very fair to get a large animal like I am used to. My boyfriend has had cats his entire life and I have recently become smitten with the little monster. He definitely is the man of the house, or so he thinks!
Chai Ice Cream
Adapted from Oregon Chai’s ‘Smooth as Silk Chai Ice Cream’
¼ C. heavy cream
1¹⁄3 C. sugar, separated
7 egg yolk
7½ C. whole milk
½ C. chai concentrate
1 tsp. cloves, ground
1 tsp. cinnamon, ground
1 Tbsp. sea salt
1 Tbsp. cornstarch
1 dash pure vanilla extract
Directions:
- Pour whole milk, 1 cup of the sugar, heavy cream, vanilla, cinnamon, cloves and sea salt into a pot a bring just to a boil. You may want to stir milk to make sure bottom does not burn.
- While the milk mixture is heating up separate 7 egg yolks and mix with remaining ¹⁄3 cup sugar. Making sure to continuously stir to prevent egg yolks from being cooked by sugar.
- Once the milk has been brought to a boil temper part of milk mixture into egg mixture then pour all back into the pot. Bring back to a boil while continuously stirring. This will burn easily if left unobserved.
- Once milk mixture is brought to “nappe” consistency (coats the back of your spoon) take off heat and immediately strain through a mesh strainer. I do not have a fine mesh strainer and decided to strain my batch through cheesecloth. Straining the base through cheesecloth will help to prevent my ice cream from being clumpy. You may then transfer ice cream base to either an ice bath to cool down or immediately put it in a container with a lid to chill in your fridge. I choose to throw my base in the fridge. Probably not the best idea but it did not seem to change the consistency. Your preference.
- From this point, once your base is thoroughly chilled pour it into your ice cream maker. Follow the manufacturer’s directions per your machine. I use this ice cream maker for all my ice cream recipes and it works really well! Churned this base in just about 20 minutes.
If you would like a more in-depth post on creating the perfect ice cream base just let me know. I know it can be very frustrating when you think you are doing everything correctly and end up with a lumpy base that has to be thrown out. When I was in culinary school I remember my instructor glaring at us if we left a pot of milk unattended on the stove because of how quickly it can burn and become ruined. I hope you enjoyed this recipe and please let me know what else you would like to see on the blog! I am always open to suggestions.
As always happy baking,
Lizzy
