This Maharaja Chai Ice Cream is:
100% rich and creamy, silky smooth, decadent, perfectly spiced yet bursting with colourful flavours and a dessert fit for the royal maharaja and you!
Can you imagine all those flavours in a scoop of ice cream? ♥
If you have yet to try it, you have to rush to your nearest grocer at this very moment to treat yourself. Yes! TREAT YOSELF. ♥
Right so moving on to the real thing. Ice cream making is EASY! If you know how to boil water and swirl a spoon in it, you will definitely know how to make some Maharaja Chai Ice Cream. It would be best to have an ice cream machine for this recipe.
Here, I’ve used my old school Taurus ice cream maker that has been discontinued but you can use whatever you have.
Ingredients for Maharaja chai ice cream:
2 cups heavy cream
1 cup whole or skimmed milk
1/4 teaspoon ground allspice
10 whole cloves
2 whole star anise
2 cardamom pods
2 cinnamon quills
1/2 cup water
2 Chai teabags
6 egg yolks
3/4 cup sugar
3/4 teaspoon kosher salt
Instructions for Maharaja chai ice cream:
In a cup, add the chai tea bags and boiling water. Set aside to steep for 10 mins then remove the tea bags.
In a wide pot, add half the sugar, salt, steeped tea, cream, milk, all the spiced and bring to a boil while stirring constantly with a spoon or a spatula.
Once the mixture comes to a full boil- the dairy mixture will bubble and raise, quickly turn off the stove and move the pot away from heat.
Place a lid on the pot and let the dairy mixture rest of an hour. (This will allow the spices to flavour the mixture)
After an hour of resting the dairy mixture, remove and discard the cinnamon quills, cardamom pods, cloves and star anise.
In a large bowl, with a whisk, beat the egg yolks with the rest of the sugar till pale yellow and set aside next to the stove.
Bring the dairy mixture to a simmer slowly pour half of the dairy mixture into the egg yolks while whisking quickly to combine.
Once combined, add the egg yolk and dairy mixture back into the pot and mix again.
Heat mixture on medium heat, stirring frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line.
Strain custard into an airtight container and chill overnight.
The next day, churn ice cream according to manufacturer’s instructions.
Transfer to an airtight container and chill in freezer for at least 4 hours before serving.