Chai Ice Cream

According to historian Lizzie Collingham in her terrific Curry: A Tale of Cooks and Conquerors, the English popularized tea drinking in India in the early 1900s as a way to expand the market for the tea they were growing there.

To the great distress of the British marketers of the time, the locals insisted on adding way more sugar and milk than would be considered proper by English standards and, adding insult to injury, spicing it up a bit with cardamom, pepper, cinnamon.

All I can say is Thank Goodness.

Spicy, milky, sweet chai is one of my favorite ways to drink black tea. Here are all those wonderful chai tea spices infused in ice cream.

Chai Ice Cream Recipe

Ingredients

• 2 star anise star
• 10 whole cloves
• 10 whole allspice
• 2 cinnamon sticks
• 10 whole white peppercorns
• 4 cardamom pods, opened to seeds
• 1/4 cup full-bodied black tea (Ceylon or English Breakfast)
• 1 cup of milk
• 2 cups heavy cream (divided, 1 cup and 1 cup)
• 3/4 cup sugar
• A pinch of salt
• 6 egg yolks (see how to separate eggs)

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