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Author Notes: Smooth chai and enough cinnamon to really warm up your mouth. Snappy gingersnaps add an extra punch at the end. The more bite your gingersnaps have, the better. They will really break through the warm cinnamon and... SNAP! - Jef
Makes 1 quart
- 8 cinnamon sticks, each about 3 inches long
- 4 chai tea bags (I prefer Zhena's Herbal Fireside Chai)
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon tapioca starch
- 1/8 teaspoon fine sea salt
- 1/14 cup heavy cream, plus a little extra to mix with tapioca starch
- 2/3 cup sugar
- 2 tablespoons honey or golden syrup
- 2-3 teaspoons ground cinnamon
- Mix together tapioca starch with just enough heavy cream to make a smooth slurry. Add salt and mix well. Set aside.
- Combine cinnamon sticks, chai bags, milk, cream, sugar and honey/golden syrup together in a 4 quart saucepan and bring to a rolling boil. Boil 4 minutes and remove from heat. Gradually whisk in tapioca starch slurry.
- Return saucepan to heat and cook, starry mixture until slightly thickened, about 1 minute. Remove from heat.
- Place this ice cream base in a Ziploc freezer bag or glass container in the fridge to steep overnight, about 12 hours (or longer if more cinnamon-chai flavor is desired).
- When ready to churn, remove base from fridge and pull out the tea bags and cinnamon sticks. Quickly stir in ground cinnamon. Pour base into frozen canister and spin until thick and creamy.
- While ice cream is churning break gingersnaps into small, bite-size pieces. When ice cream is finished churning, place in storage container, mixing in pieces of gingersnap while doing so.
- This recipe was entered in the contest for Your Best Ice Cream