Cardamom Chai Tea Ice Cream
Total Time: 00h 40m
Hands-on Time: 00h 10m
Makes: 12 servings
The ultimate experience of exotically-spiced chai tea meets the creamy luxury of homemade vanilla ice cream. Breakfast teas are blends of robust black teas that yield a bold, full-bodied flavor that works well with creamer and sweetener -- which is why they work well in ice cream recipes.
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Ingredients
- 2 Frontier Co-op® Whole Vanilla Beans
- 1 cup heavy whipping cream
- 2 cups half and half
- 1 cup whole milk
- 1 1/2 cups Frontier Co-op® Organic Cane Sugar
- 4 tablespoons Frontier Co-op® Organic Irish Breakfast Black Tea
- 5 Frontier Co-op® Cinnamon Sticks
- 8 Frontier Co-op® Green Cardamom Pods
- 4 Frontier Co-op® Star Anise
- 4 Frontier Co-op® Black Peppercorns
- 1 teaspoon Frontier Co-op® Orange Peel Granules
- 1/2 teaspoon Frontier Co-op® Ground Nutmeg
- 1/4 teaspoon Frontier Co-op® Cardamom Seed Powder
- 2 ginger root slices
- 3 large eggs
Directions
- With a knife, halve the vanilla beans lengthwise and scrape the seeds into a medium saucepan.
- Add the vanilla pods, cream, half and half, milk, sugar, tea and spices to pan. Bring mixture just to a boil, stirring occasionally, and remove pan from heat. Let mixture steep for 30 minutes.
- Strain steeped mixture and return to saucepan.
- In a bowl, slightly beat the eggs. Temper the eggs into the cream mixture, making sure to continually whisk the mixture. Cook mixture over low heat until it reaches 170 degrees.
- Pour mixture through a sieve into a clean bowl and cool. Refrigerate overnight then freeze according to your ice cream maker directions.
- Enjoy!
