I am a little of a chai fanatic. It’s a spiced tea, with cinnamon, cardamom, cloves, ginger and sometimes black pepper. There are so many different types of blends you can make if you make some at home, a thing I do in the winter in my slow cooker. I like to add a little organic milk to it when I have a cup, it makes it so creamy and delicious. Recently I tried some chai ice cream, from a local ice cream maker. It was divine! I’ve found a great recipe on the Food Renegade site. Enjoy!
Chai Ice Cream
- 2 cups raw cream
- 1 cup raw milk
- 1/2 cup raw honey
- 1 teaspoon blackstrap molasses
- 1/16th teaspoon sea salt
- 1 pinch black pepper
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon candied ginger, finely chopped (optional)
- 1 pinch finely ground fennel seeds (optional)
- 3 egg yolks from pastured hens
Combine the cream, milk, honey, molasses, salt, egg yolks, and spices in a blender or large mixing bowl. Whisk or blend until the mixture is very smooth.
Place in the refrigerator and chill thoroughly, 1-2 hours.
Pour chilled mixture into your ice cream maker and process according to the manufacturer’s directions, usually about 25-35 minutes.
Serve immediately for soft-serve style or place the soft ice cream in the freezer and allow it to harden for 3-6 hours for a firmer ice cream.
Store in the freezer for up to one week.
And most importantly – ENJOY!
She talks about why she’s using raw egg yolks on the article source
I’m not sure if I’m quite ready to make my own ice cream, but man it sounds delicious! Have you ever made your own ice cream?