Today’s post is brought to you by my friend Samantha of Sweet Remedy. Whenever Sam and I get together it always leads to a day full of laughing and delicious food being consumed. It’s just what two food bloggers do. We take pictures of our food and then we eat it…best day ever! If you are not familiar with Sam’s blog you need to go over and check it out. It’s full of fantastic recipes and some pretty beautiful photography too :)
Check out some of her fantastic recipes!
I am so excited to be involved in this ice cream social! Thank you to Brandy for having me along side all these lovely bloggers. Another big thanks to Big Kitchen and King Arthur Flour for sponsoring prizes for this 2 week long ice cream event.
For those of you who don’t know me, I’m Sam and I blog over at Sweet Remedy. It is nice to virtually meet you! I am lucky enough to have the pleasure of knowing Brandy in person. We live about an hour away from each other and I am always eager to go see this girl! I know, you are all jealous. You really should be. We met via a baking group in the Hudson Valley but I don’t think we ever attended any of the same meetings. A mutual friend introduced us, I think.
As has been mentioned on my blog many times, I love ice cream. My ice cream maker is my favorite tool in the kitchen and it is always in my freezer, unless it is churning a new ice cream recipe. There is something so satisfying about making your own ice cream to share with your family and friends. People are still shocked that I make my own ice cream and they sometimes demand that I make them some. I tend to give the people what they want! I encourage my family and friends to be creative in thinking of a flavor because I love a good challenge!
Originally I wanted to make ice cream bars covered in toffee but then I decided to create a flavor that I’ve always wanted in ice cream form: Chai tea! It was inspired by the beloved chai tea latte from Starbucks. This was easy to transform into ice cream form. A little steeping of Tazo chai tea bags into the hot milk and cream mixture and you are good to go!
Now that I am looking over the recipe, I think that a dollop of freshly made whipped cream would have been perfect on top of these perfect brown scoops. I also sprinkled chopped pecans on top and it totally hit the spot.
Chai Tea Ice Cream
1 cup milk
2 cups heavy cream
4 egg yolks
3/4 cup sugar
6 chai tea bags
In a saucepan, heat the heavy cream and milk until warm, do not let boil. Remove from heat and add the tea bags, let steep for 35-45 minutes. Discard tea bags after steeping.
Whisk the egg yolks and the sugar together and set aside. Reheat the milk mixture and slowly incorporate 1 cup into the whisked eggs. Add the egg mixture into the spice infused milk and cream and heat until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Stir continuously to avoid cooking of the eggs.
Strain mixture into a new bowl. Set this bowl inside of a larger bowl filled with ice. Let mixture cool and place in the refrigerator to chill completely.
Once mixture is completely chilled, follow your ice cream makers’ instructions to churn. (Usually in a completely frozen bowl, churn for 15-20 minutes. Transfer soft ice cream to a freezer safe bowl and freeze for 4-6 hours or until completely frozen.)