3 years ago
flymetothemoon
in English · 16,055 Views
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Chai Coconut Ice Cream
INGREDIENTS 4 bags Assam black tea or regular black tea 2 cans (28 ounces) full fat coconut milk ¾ cup maple syrup (use ⅔ cup for slightly less sweet ice cream) 1 teaspoon pure vanilla extract ¾ teaspoon ground ginger ¾ teaspoon cinnamon ¼ teaspoon cardamom ¼ teaspoon cloves ¼ teaspoon allspice pinch fine grain sea salt 1½ teaspoon arrowroot starch whisked with a few tablespoons of the coconut milk mixture (optional) INSTRUCTIONS In a liquid measuring cup, pour one cup boiling water over the tea bags. Let steep for 4 minutes, then remove the bags (squeeze out some of the water they have absorbed). Shake up your cans of coconut milk before opening in case the coconut cream has separated from the coconut water. In a Dutch oven or a big, heavy-bottomed pot, whisk together the coconut milk, tea, maple syrup, vanilla, spices and salt until thoroughly blended. If you are NOT adding arrowroot starch, you can go ahead and chill the mixture (if the coconut milk cream is still floating around in bits, first heat the mixture over medium heat for a few minutes while whisking until it the cream is incorporated, then cool). If you ARE adding arrowroot starch, heat the mixture over medium heat. In a small bowl, whisk the arrowroot starch with a few tablespoons of the coconut milk mixture until thoroughly blended. Pour the arrowroot mixture into the warm coconut milk mixture and bring it to a gentle boil, stirring frequently for one minute. Remove from heat, let cool to room temperature, then place the bowl in the refrigerator until the mixture is completely and thoroughly chilled. While you're at it, place your future ice cream container in the freezer to chill. If you used arrowroot starch, scoop off the thickened top layer with a spoon and discard it. Whisk together the chilled mixture one last time, then pour it into your ice cream maker. Freeze according to your manufacturer's instructions, then transfer it to your chilled container and freeze for several hours in the freezer (let it defrost for five minutes before serving). Or eat immediately for soft serve texture.
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5 comments
This sounds decadent!
2 years ago·Reply
Chai with a hint of sea salt? What a great idea! Too bad it's snowing in my parts. may have to postpone this recipe a bit :)
2 years ago·Reply
This sounds amaaazing! I love anything chai :)
2 years ago·Reply
Making this will make my entire apartment smell so good!
2 years ago·Reply
Yummmm. This reminds me of my favorite soy ice cream flavor, Double Rainbow's Cinnamon Caramel!
2 years ago·Reply