This dairy-free chai ice cream is bursting with coconut, ginger, and Indian spices. It's deliciously satisfying and so wonderfully creamy because it's made with Andre Prost Coconut Milk.
- Bring 1 can of Andre Prost Coconut Milk to a full boil. Remove from heat and add tea bags, ginger, cardamom, and salt. Stir and cover. Let steep for 5 minutes.
- Add sugar and, stirring occasionally, simmer for 2-3 minutes to steep some more and dissolve sugar. Strain a hot base through a fine sieve into a medium bowl. Whisk in the remaining can of Andre Prost Coconut Milk until smooth.
- Meanwhile, beat egg yolks very well in a medium bowl. Stirring continuously, add (in a thin stream) one cup of the coconut-chai mixture to beaten egg yolks to temper. Whisk tempered egg yolks into the remaining coconut-chai mixture and pour into a medium saucepan.
- Cook over low-medium heat, stirring constantly until the mixture has thickened. (A wooden spoon or spatula with a point is best for getting into the edges of the pan.) Remove from heat and pour into a bowl. Cover and refrigerate until cold.
- Pour cold coconut-chai mixture into the frozen insert of the ice cream maker. Follow instructions for the ice cream maker.
TEST KITCHEN TIPS:
- Chai Tea is made of many different ingredients. Green cardamom seeds are one of the primary spices, along with cinnamon, fennel, cloves, fresh ginger, and even black peppercorns. If you wish one spice to be bolder than another, add a few fennel seeds or a stick of cinnamon to the hot mixture in Step 1. Spice it up for your taste.
- Health food stores sell all of these spices in bulk, so you can buy as little or as much as you like. It's often much less expensive (and fresher) than the supermarket pre-packaged spices.
- Loose-leaf tea can be substituted for tea bags. Start with 1/4 cup loose-leaf tea and experiment with your desired flavor profile.