A lovely chai ice cream - made with Earl Grey tea and aromatic spices such as clove, cinnamon, cardamom and star anise - is a great summer's dessert.
Ingredients
| 1 cup | Cream |
| 1 ½ cups | Milk |
| 1 | Star anise |
| 1 | Cinnamon stick |
| 6 | Cardamom seeds, bruised |
| 4 | Cloves, whole |
| 2 cm | Ginger |
| 1 bag | Tea |
| 5 | Eggs, yolks |
| 125 g | Caster sugar |
Directions
- Into a pot put the cream, milk, star anise, cinnamon, cardamom, cloves, ginger and tea bag.
- Bring to a simmer, then turn off and leave for 5 minutes to infuse. Strain and discard the spices.
- Beat the egg yolks and sugar until light and creamy. Slowly add the cream.
- Return this to a clean pot and, over a medium heat, stir continuously until slightly thickened and your custard coats the back of a wooden spoon. Remove and cool.
- Churn in an ice cream maker, following the manufacturer's instructions.
- Serve with fresh berries and enjoy.