(by Galen McGreehan)
INGREDIENTS
2 cups half-and-half
3 large egg yolks
1/2 cup granulated white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon Traveling Tea Chai Spices
*1/2 teaspoon ground black pepper (optional)
In a saucepan, over medium-high heat, bring the half-and-half to the scalding point (the milk begins to foam up). Remove from heat.
Meanwhile in a stainless steel bowl beat the egg yolks and sugar until light and fluffy (about two minutes).
Gradually pour the scalding half-and-half into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don’t curdle. If any lumps do form, strain the mixture first before heating.
Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F).
Immediately remove the custard from the heat and continue to stir it for a few minutes so it does not overcook. At this point stir in the vanilla and almond extracts. Whisk in chai spices, making sure to break up any lumps that form.
Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).
Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer’s instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard place in the refrigerator until softened.
Enjoy!
*NOTE – I like my chai pretty spicy, so I added another 2 teaspoons of chai mix as well ground black pepper. Adjust to your taste before cooling.
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