CHAI ICE CREAM
A proper chai latte is deliciously spiced, unlike its distant cousin the turmeric latte, which is simply a bland curry that someone forgot to add the rest of the ingredients to. That’s why the former makes delicious ice cream and the latter is unwelcome in my cookbook. This recipe is an update to the one I served at my first ever ice cream pop up business years ago and I’ve been so excited to share it ever since. Finally it’s here! This recipe is republished from Vegan Junk Food, my debut cookbook and you can preorder the whole book right now.
Vegan Chai Ice Cream
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Makes about 1L
Ingredients:
- 280 ml (91/2 fl oz) soy milk
- 140 g (5 oz/3⁄4 cup) brown sugar
- 1/4 teaspoon cloves
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 1/2 tablespoons vanilla essence
- 1/2 teaspoon sea salt
- pinch of guar gum or xanthan gum
- 2 chai or black tea bags
Ice cream - 185 ml (61/2 fl oz/3⁄4 cup) soy milk
- 1 tablespoon freshly squeezed lemon juice
- 45 g (11⁄2 oz/1⁄2 cup) soy milk powder
- 55 g (2 oz/1⁄4 cup) coconut oil
- 2 tablespoons sunflower oil
Instructions:
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To make the ice cream, place the milk, lemon juice and milk powder in a blender and briefly blend together. With the motor running, slowly add the coconut and sunflower oil until the mixture becomes thick. Add the cooled chai mixture and blend again until combined. Transfer the mixture to the fridge until completely chilled.
Place the mixture in an ice-cream machine and churn according to the manufacturer’s instructions for 25–30 minutes. Pour the ice cream into a freezer-friendly container and cover the surface of the ice cream with plastic wrap. Make sure the container is airtight to avoid ice crystals forming.
Freeze overnight, then scoop and serve.
You can find the original recipe in Vegan Junk Food: A Down & Dirty Cookbook, now available for preorder below.