Masala chai ice-cream
No Churn , eggless ice-cream that tastes of your favourite cup of Masala chai!
Ingredients
- 120 ml or half cup milk
- 120 ml or half cup light cream or another 120 ml or 1/2 cup milk
- 240 ml or 1 cup heavy or whipping cream
- 200 ml sweetened condensed milk
- 2 tablespoons loose tea
- 4 cloves
- 4 green cardamom
- Piece of cinnamon
- 2 tablespoons granulated sugar
Instructions
- Measure out the heavy whipping cream in a bowl (preferably metal) and place it along with your beaters (or whisk) in the freezer.
- Heat the milk and light cream (or only milk) along with the sugar , spices and tea powder on low heat until it comes to a boil and sugar dissolves. Take off heat and let rest for about 5 minutes.
- Strain into a bowl.
- Mix in the condensed milk.
- Chill this while you whip your cream.
- Whip the heavy cream (it should be really cold but not icy ) to stiff peaks using a electric mixer or whisk.
- Keep beating as you slowly add the condensed milk - tea mixture . You can also fold it into the cream using a spatula.
- Pour into a 9 x 4 inch loaf pan or any freezable container that holds about 1 litre of liquid. Cover with plastic wrap and freeze until set or about 4 to 5 hours.
Notes
This makes about 1 litre of icecream .
I used Amul whipping cream for the heavy cream and Amul fresh cream for the light cream.
I used a small can of Nestle milkmaid for the condensed milk
You can use non dairy cream for the heavy cream .
You can add other spices like star anise , ginger etc.
Instead of loose tea, you can use 4-5 teabags . Bring the milk , sugar and spices (if using) to a boil. Take off heat and dip in the tea bag, let steep for 5-10 minutes. Remove the bags, strain and continue .
I used Amul whipping cream for the heavy cream and Amul fresh cream for the light cream.
I used a small can of Nestle milkmaid for the condensed milk
You can use non dairy cream for the heavy cream .
You can add other spices like star anise , ginger etc.
Instead of loose tea, you can use 4-5 teabags . Bring the milk , sugar and spices (if using) to a boil. Take off heat and dip in the tea bag, let steep for 5-10 minutes. Remove the bags, strain and continue .