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If you love a good chai latte, you’ll love the deep rich flavors of cinnamon, vanilla, anise and cloves in this perfectly creamy, sweet indulgence.
Add the milk into a heavy bottom, medium saucepan. Add 3/4 cup of the sugar, salt, vanilla bean (seeds scraped), cinnamon, cardamom pods, cloves, ginger, star anise, peppercorns and tea bags to the milk. Warm over medium heat until the mixture reaches 170 F on an instant read thermometer. Do not boil. Once it reaches 170 F, cover the pot and remove from the heat. Allow the mixture to steep for 30 minutes.
While the tea and milk are steeping, whisk the remaining 1/4 cup of sugar with the 5 egg yolks in a medium sized heat safe bowl until the mixture is pale and slightly thickened. Set aside.
Place a large glass or metal pan inside another larger bowl filled with ice. Add the heavy cream to the bowl set in the ice bath. Place a fine mesh sieve over the cream and set aside.
After the tea and milk mixture has steeped for 30 minutes, strain it into a bowl through a fine mesh sieve to remove the whole spices and tea bags. Gently press the tea bags to release any milk trapped inside. Discard the pods and tea bags. Pour the chai flavored milk back into the saucepan and heat on medium to 170 F.
Temper the eggs by slowly drizzling a little hot chai milk into the eggs while whisking. I like to add one small ladle full of hot milk at a time making sure to whisk constantly until adding the next spoonful. By slowly increasing the temperature of the eggs you can prevent them from scrambling while cooking them to a safe temperature.
Once half the hot chai milk has been added to the eggs, pour the egg/milk mixture back into the remaining chai milk in the saucepan. Heat on medium, stirring constantly with a wooden spoon, until the mixture reaches 185 F on an instant read thermometer.
Remove from the heat and if the mixture is not smooth, emulsify with an immersion blender. Pour the hot chai/egg mixture through the fine mesh sieve into the bowl of cream set over the ice bath. Stir occasionally while cooling, about 30 minutes. Refrigerate the mixture for at least 8 hours or overnight.
Process according to the manufacturer’s directions for your ice cream maker. Freeze the finished gelato for several hours before serving. I like to keep a layer of plastic wrap pressed onto the gelato to prevent freezer burn.
Makes approximately 1 1/2 quarts.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!