Chai Tea Latte Ice Cream
- 2 cups local whole milk
- 2 cups heavy cream, divided
- 3/4 cup local honey
- 1 teaspoon of vanilla extract
- Pinch of salt
- 4 chai tea bags
- 6 egg yolks
- 1 cup of crumbled honey or cinnamon flavored cookies
Chai Tea Latte Ice Cream
Featured in the Honolulu Star-Advertiser on July 1, 2015.
Ingredients:
Directions:
- In a small pot, bring milk, 1 cup cream, honey, vanilla, and salt to a simmer and stir.
- Remove from heat and set tea bags into hot mixture.
- Steep, uncovered, for 15 minutes or until desired flavor.
- In a large bowl, whisk together egg yolks and mix in 1/2 cup of the hot mixture to temper eggs.
- Transfer yolk mixture into cream mixture.
- Cook over low heat, stirring occasionally, until mixture is thick enough to coat the back of a spoon.
- Stir in remaining 1 cup cream; cool to lukewarm, cover and refrigerator for at least 2 hours or longer.
- Pour mixture into ice cream maker and process according to manufacturer's instructions.
- Five minutes before the ice cream is done, add crumbled cookies.
- Transfer to an airtight container and freeze.
Makes 12 servings.
Approximate Nutrient Analysis per serving:
300 calories, 20 g fat, 11 g saturated fat, 155 mg cholesterol, 100 mg sodium, 28 g carbohydrate, 0 g fiber, 23 g sugar, 4 g protein
