nothavanas (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
nothavanas) wrote2012-01-08 03:48 pm
nothavanas) wrote2012-01-08 03:48 pm
Chai Ice Cream
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.
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.