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3 ingredients - no churn - Masala chai ice cream
Have a beautiful Tea-uesday everyone. Sending you much love - Heta 💕
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Makes 1 pint
1 can of sweetened condensed milk
2 teaspoon tea flavoring
2 cups heavy cream (cold)
3/4 cup water
2 tablespoons black tea leaves
1/8 teaspoon kosher sea salt
1/2 teaspoon green cardamom seeds, freshly grounded
1-inch piece ginger root, peeled and grated
1 clove (Optional)
1 cinnamon stick (Optional)
few mint leaves
(Or you can use 2 spice blended tea bags)
For Tea flavoring
Add the water, 1/4 teaspoon crushed cardamom, grated ginger, mint, clove, cinnamon stick to a small saucepan and bring to a boil on a medium-high flame.
When water begins to boil, add the tea leaves and reduce the flame to medium-low.
Allow the water to boil for another 2 minutes, remove from stove and strain the liquid to remove the solids.
Transfer the tea liquid back into the saucepan and reduce the volume to a little less than 1/4 cup by boiling the liquid on a medium-high flame.
Remove the liquid from the stove and keep aside until ready to use.
For Ice cream
When the liquid comes to room temperature, pour the heavy cream into a mixing bowl. Use a hand mixer to whip the cream until it holds stiff.
Start adding condensed milk, salt, 1/4 teaspoon cardamom powder and tea mixture to the whipped cream.
At first, it will look very lumpy. As you continue to mix, the mixture will smoothen out and become soft and silky. Stop when you see just a few small lumps here and there
Scrape all the ice cream base into your freezer container
Freeze for at least 6 hours
Tips : you can replace tea flavoring to flavor of your choice
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