Vanilla Chai Ice Cream

I had some Tea Masala that Carl's sister, Audrey got for me on a recent trip she took to Nepal. I added it to a few cups of tea, but really havent used it as much as Id like since the weather is heating back up. I was kind of at a loss with what to do with it when I came across a recipe for Green Tea ice cream and I thought, Chai tea ice cream would be yummy too! I took a basic vanilla ice cream recipe, then I added some black tea and the Tea Masala, which is what Chai spices are made from. The ingredients in this spice blend are cinnamon, cardamom, dry ginger, black pepper, nutmeg, mace, cloves, black cardamom, star anise, and white pepper. Well, this turned out yummy! I love the taste, as it really is like a frozen vanilla chai latte. The texture was more like ice milk. I cut back on the half and half though and added more milk with the cream to lighten it up a bit. I may follow the original recipe for vanilla ice cream more exactly next time. Also, I can feel the spices in my mouth when I eat this, which doesnt really bother me at all, but next time I make this I will definitely strain it all through some cheesecloth to make it as smooth as it can be. Either way, I think this is a yummy and different treat!

Adapted from Allrecipes.

2 cups half-and-half cream
3/4 cup heavy cream
3/4 cup whole milk
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
1/4 cup strong black tea
1 1/2 tsp Tea Masala spices

In a medium sauce pan, combine the half and half with the sugar, vanilla and Tea Masala spices. Cook on medium heat until bubbles form around edges, but do not boil. Be sure to stir it a lot so that all of the sugar dissolves. When hot enough, take off the stove and let steep for a few minutes. Add the milk and heavy cream to the half and half mixture whisking it together. Cover and put in the fridge for 3-4 hrs until very cold. When cold, freeze in an ice cream maker using manufactures directions.

Home Made Vanilla Honey Ice Cream

We decided to get out the trusty Cuisinart ice cream machine over the weekend. It's so easy to make ice cream or frozen treats. I also just bought a ice shaver so we can make snow cones. Here in the hot weather, we need all the cold stuff we can get our hands on. Anyways, I found this recipe for vanilla bean ice cream sweetened with honey and brown sugar on Allrecipes.com. The result is a rich, creamy ice cream that tastes like dulce de leche! It had the best caramel taste. After I made this ice cream, I had the worst time trying to get a decent picture of it. It was not cooperating with the scoop at all.

• 2 cups milk
• 1 (7 inch) vanilla bean, split lengthwise
• 5 egg yolks
• 1 cup packed brown sugar
• 3 tablespoons honey
• 1/4 teaspoon salt
• 1 1/2 cups heavy cream
• 1/2 cup half and half

In a medium pan, heat the milk and vanilla bean to simmering. Do not boil. In a mixing bowl, whisk together the egg yolks, brown sugar, honey, and salt until light colored and frothy. While whisking constantly, slowly combine the hot milk with the egg mixture. Transfer the mixture back to the sauce pan. Cook and stir almost constantly over medium heat until mixture thickens enough to coat the back of a spoon, about 10 minutes.

Remove the vanilla bean from the mixture and reserve. Strain custard into a large bowl. Scrape seeds from the vanilla bean into the custard. (Vanilla bean pod may be used again to make vanilla sugar.) Stir the heavy cream and half and half into the custard. Cover the surface of the custard with plastic wrap and refrigerate for 4 hours.

When cold, freeze in an ice cream maker according to the manufacturer's directions.