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Prep Time: 2 Minutes Cook Time: 17 Minutes |
Ready In: 19 Minutes Servings: 7 |
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If you're a fan of the chai lattes at your local coffeehouse, you're going to love this ice cream. It's ultracreamy and fragrantly spiced and is the perfect ending to a spicy Indian- or Thai-style meal. Ingredients:
2 cups 2% reduced-fat milk |
8 chai tea bags (such as bigelow vanilla chai) |
1 (3-inch) piece vanilla bean, split lengthwise |
1 (12-ounce) can evaporated fat-free milk |
2/3 cup sugar |
2 tablespoons cornstarch |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
1/8 teaspoon ground cardamom |
1/8 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
dash of black pepper |
2 large egg yolks |
Directions:
1. Cook 2% milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Add tea bags and vanilla bean; let stand 15 minutes. Remove and discard tea bags, pressing liquid out of bags. Remove vanilla bean; scrape seeds from bean into milk mixture, and discard bean. Add evaporated milk, stirring with a whisk.
2. Combine sugar and next 9 ingredients in a medium bowl. Gradually add milk mixture to sugar mixture, stirring constantly with whisk. Return milk mixture to pan. Cook over medium heat until mixture thickens and coats the back of a wooden spoon, stirring constantly. Transfer mixture to a bowl. Place over an ice bath and cool completely, stirring occasionally.
3. Pour milk mixture into the freezer can of a 2- to 3-quart ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 1 hour or until firm.
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