After the crisp sorbet I made last time, I was seriously craving something creamy and full of flavour. I absolutely love chai tea, and have been dying to try it in ice cream. I’d also read that adding a bit of alcohol helps to keep the ice cream soft and creamy, so Frangelico seemed like a good pairing for flavour and softness.
This is easily my favourite flavour so far, I could have eaten the whole tub in one blissful go. It’s also pretty quick to throw together.
– two cups of heavy cream
– 1/2 cup of raw sugar
– three tablespoons of water
– one squeeze of lemon juice
– 1/2 cup of rice malt syrup
– two heaped tablespoons of chai spice
– two shots of Frangelico (hazelnut liqueur)
– ginger nut biscuits to serve
Makes one litre.
Add the sugar and water to a small pan and stir over a medium heat until the sugar has dissolved and formed a syrup. Add a small squeeze of lemon and pour into a mixing bowl with the rice malt syrup. Leave this to cool. Once cooled, add the cream, chai spice and frangelico. Whisk until it is evenly blended and the spices are not lumpy. Cover and keep it in the fridge until cool. When the mix is chilled, churn in your ice cream maker.
Serve in a tea cup with ginger biscuits on the side for satisfying scooping and crunching. Hubba hubba.
posted by Claire.