Chai Ice Cream Recipe

Ingredients 

• 2 cups milk
• 4 tsp gluten free cornflour
• 1.75 cups of Jaggery
• 1.5 cups of double cream
• 3 tbs of our 11 Spice Chai
• 4 tsp vanilla extract

Directions

1. Pour 1 cup of the milk into a saucepan over low heat and stir to prevent it from burning.
2. Add 2 tablespoons of the chai (you can add more if you want it stronger).
3. Pour the other cup of milk into a bowl and add the corn flour. Stir well to dissolve.
4. Once the chai in the saucepan reaches boiling point, add the cornflour/milk mixture.
5. Stir the mixture well for a few minutes, allowing it to simmer and until it becomes thick. Don’t let it boil over.
6. Take the saucepan off the flame and let the chai ice cream mixture cool down. After it cools, place it into a freezable tub and put it in the freezer.
7. While the chai ice cream mixture is cooling, whip the double cream for a few minutes until it forms peaks.
8. Add the jaggery and vanilla to the whipped cream and whip it together until it is combined.
9. Place the whipped cream mixture into the fridge.
10. Take out the chai ice cream mixture from the freezer and check if it is chilled. Once it is chilled, whip it for 3 minutes.
11. When the whipped cream mixture from the fridge is cooled, fold it into the chai ice cream mixture until it is well blended.
12. Put the mixture into freezer. After 30 minutes, take it out and give it a good mix for 2-3 minutes.
13. Put the mixture back in the freezer and repeat this 2 more times. This will break up all the ice crystals and give your ice cream a smooth, creamy consistency.