Firstly, I want to explain my hiatus a little bit! Because it’s most definitely been a while. Too long, in fact! I’ve been having some trouble with my freezer keeping a cold enough temperature to make the ice cream maker cold enough to churn. It’s cold enough that ice will freeze. But nothing gets SUPER COLD like the ice cream maker needs to be to properly do its’ job. So I’ve been really put off of making ice cream at all because it hasn’t been turning out the consistency that I would like. However, by churning it in the ice cream maker and then transferring it to the freezer and stirring it every so often it does result in delicious, creamy ice cream so I’m giving it a go again. It’s not perfect. But I’m working on it and hopefully I’ll be able to get this freezer problem sorted eventually.
In the mean time I’m going to TRY carrying on like it’s business as usual. This recipe is super easy, super simple, but SUPER cozy and fall. Autumn is such a great time of year for ice cream because it’s such a wonderful time of year for comforting dessert flavours. Ice cream may get all the attention in summer but personally I think that fall flavours are my favourite. I used the same basic recipe as I used for my very successful London Fog ice cream that I love so much. Chai is so spicy and warm that having it in ice cream form feels almost counter-intuitive but it works SO WELL. You can use your favourite chai tea to make it exactly like your favourite cuppa. So sit back with a candle, watch the rain fall and enjoy this comforting scoop and take a (brief) pumpkin detox sometime this October!
*photos by me this week (which is probably obvious from the mediocre quality! Emma has spoiled us all with her amazing photos!)
- 1.5 cups of heavy cream
- .5 cups of milk
- 1/4 cup + 2 Tbs white sugar
- 2 large egg yolks
- 4 teabags (or equivalent in loose leaf tea) chaitea
- 1 tsp vanilla
- 1) Combine the heavy cream and milk in a heavy bottom pan and heat on medium, watching carefully, until the mixture is just starting to bubble around the edges. This should take about 5 minutes
- 2) Add the tea and steep for about 15-20 minutes
- 3) Whisk the egg yolks in a bowl and set aside
- 4) Remove the teabags and add the sugar and heat, stirring occasionally, until hot but not simmering or boiling
- 5) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
- 6) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
- 7) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
- 8) Remove from heat and allow to cool slightly
- 9) Add the vanilla and pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
- 10) Churn according to your ice cream maker's directions and enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!