Chai Ice Creamby Rory
This ice cream ran away with the Blue Ribbon at our 2014 Iowa State Fair ice cream contest!
Whisk egg yolks in a small bowl. Mix the cream, milk, sugar, tea and spices in a medium saucepan. Cook over medium-low heat until mixture is steaming, stirring occasionally. “Temper” the egg yolks by stirring 1/2 cup of the hot cream mixture into the egg yolks until combined, then whisk the egg mixture into the remaining cream.
Cook egg-milk-spice mixture over medium-low heat, stirring frequently, until batter has thickened. The mixture should coat the back of a spoon when you dip it in, and your finger should leave a trail when drawn across the back of the spoon.
Strain mixture into a bowl, discarding the solids. Add the vanilla paste and salt. Place batter bowl in an ice bath for 10 minutes to quickly lower the temperature, and then cover and chill overnight. Churn in an ice cream maker according to manufacturer’s instructions. Makes about 1 quart.