nothavanas: (Default)
Chai concentrate, after Cedars Restaurant with some tips from <lj user="damianaswan">

27 c H2O (about as much as an 8-quart stockpot will comfortably hold)
9 bags decaf orange pekoe tea
9 bags decaf Market Spice tea
1 tablespoon ground cardamom
2.5 tablespoons whole cloves
2 generous teaspoons fennel seed
a smidgen of ginger

Place teabags in water. Place spices in two small fillable tea bags and place those in water. Bring to a boil and keep somewhere above a simmer but below a properly rolling boil for 20 minutes. This will reduce the volume somewhat. Add 3 cups sugar or sugar-equivalent sweetener.  Turn off the heat, remove the teabags, and squeeze the liquid out with chompers. Transfer to pitchers and store in fridge. Mix about 1:1 or 1:2 with milk. 
Makes 5 quarts, based on the measurements on the sides of the pitchers.
nothavanas: (Default)
Chai Ice Cream
based on a fusion of two recipes online, plus Cedars' chai.

In a medium saucepan, heat 1 cup heavy cream, 3/4 cup sugar, a pinch kosher salt, and a 4x batch of Cedars chai spices (1 tbl cardamom, 32 cloves, 1 tsp fennel seed). When it bubbles gently, add 1 cup milk and 8 orange pekoe tea bags. Bring back to bubbling and let steep for 10 minutes or so. Strain into a small bowl. Press the teabags to extract all the liquid. Set up a small bowl with 1 cup heavy cream over an ice bath. In a separate bowl, whisk 6 egg yolks. Pour in the flavored cream very slowly, whisking constantly to temper the eggs. Pour the mixture back into the saucepan and heat over low to medium-low heat, stirring constantly, until it thickens and coats the back of a spoon. Strain the custard into the chilled cream and stir to stop the cooking. Once thoroughly mixed, cover and refrigerate until chilled.

Assemble ice cream on the kitchenaid: install the drive converter (which removes the orbital motion) and affix the bowl and dasher. Turn the mixer on to STIR and pour in the ice cream custard. Allow to mix for 24 minutes, or until the dasher slips and clicks. Transfer to plastic container and chill for some quantity of hours.

The soft-serve state is a little too warm for perfection, alas.


Aug. 26th, 2008 07:41 am
nothavanas: (Default)
Giant peaches at the prime of ripeness, soft enough to melt off the fruit into your mouth and juicy enough to mandate a napkin. Or a lot of hand licking.

Also hazelnut cream chaiwalla from Trabant. That makes for a lovely morning.


nothavanas: (Default)

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