Masala Chai Ice Cream

You haven't truly tasted chai until you've witnessed the warm, full taste of fresh spices toasted in a pan and brewed right in a pot of milk. It is unlike anything else in this world. My other favorite treat is ice cream. So what choice did I have but to combine them?

The History of Chai:

Masala chai, or spiced tea, was originally intended as a healing beverage. Its origins may be traced back as many as 9000 years ago, in present day India or Thailand. Even in its earliest days, masala chai could be made with a number of different spices using a number of different techniques. The difference was that the earliest versions of the masala chai we know today did not contain any tea.

The chai part of masala chai entered the classic beverage when the British opened black tea farms in Assam, India in 1835. At this time, tea was too expensive for most Indians to enjoy. To keep costs down, the black tea was often omitted from this drink. Once crush, tear, curl (CTC) tea was invented, masala chai became even more popular among the masses. This method of tea production lacked the sophistication and quality of orthodox tea production, however CTC tea added some depth to the classic beverage that people loved.

As masala chai continues to spread across the world and increase in popularity, new variations continue to appear. It can be enjoyed hot or iced, with a variety of flavorful spices.

Time: 30 min prep, 4 hrs chilling, 30 min churning

Serves: 6-8 people

Ingredients:

• 1 tsp black peppercorns

• 1 anise star

• 2 cinnamon sticks

• 1 tsp whole cloves

• 2 tsp cardamom pods (about 8 pods)

• 1 tsp allspice berries

• 1 pint heavy whipping cream

• ½ cup milk

• 3 bags black tea

• ½ cup sugar

• 2 eggs

Preparation:

1. Place a medium glass bowl in the freezer a few hours to a day before making the ice cream. If you are using an ice cream churner, place the bowl in the freezer overnight before making the ice cream mix.

2. Toast spices until fragrant.

3. Mix milk and cream in a medium saucepan and heat for a couple of minutes. Brew spices and tea in cream mixture for 10 minutes.

4. Stir in sugar and whisk until dissolved. Whisk in eggs, stirring constantly until pasteurized (but not scrambled) about 5-8 minutes (until bubbles start to form around the rim).

5. Pour ice cream mixture into the glass bowl and refrigerate.

6. Once mixture is cold (~4 hours) take out the ice cream churner and churn the mixture.

7. Serve in a teacup with almond cookie and cinnamon-vanilla whipped cream.

Food History Sources:

• https://www.thespruceeats.com/the-history-of-masala-chai-tea-765836

• https://www.harney.com/blogs/news/what-is-ctc

• https://www.hackberrytea.com/blogs/tea-education/the-origin-evolution-of-chai