This uses Jeni's Splendid Ice Creams base, and was inspired by that fabulous book. I "discovered" chai latte at my local convenience store recently, and have wondered where it had been all my life! Soon enough, my new obsession made it into my ice cream. I had seen a few of Jeni's Splendid Ice Creams used tea, so I used her "Scarlet and Earl Grey Ice Cream" recipe as a model. Iced Chai Latte in ice cream form. . .mmmmmm! —Hunt
- Makes about 1 quart
1 & 1/3 tablespoons
1 & 1/2 ounces
cream cheese, softened
1 & 1/4 cups
light corn syrup
- Mix 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
- Whisk the cream cheese in a medium bowl until smooth.
- Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, add the chai tea, and let steep for 10 minutes.
- Strain the milk mixture through a fine sieve, lined with cheesecloth, and squeeze out as much of the cream as possible. Return to the saucepan and gradually whisk in the cornstarch slurry.
- Bring back to a boil over meduim-high heat and cook, stirring and scraping with a heatproof spatula, until slighly thickened--about 1 minute. Remove from the heat.
- Gradually whisk the hot milk mixture into the cream cheese until smooth.
- Cool the ice cream base in the refridgerator for a minimum of 4 hours. (More time is better! Even as long as 24 hours!) Pour into your ice cream maker and follow it's directions for freezing.