It's that time of year, the crocus are blooming and everything else is starting to shoot up through the ground. Most days feel like spring and that makes me think of ice cream! Of couse, since it's Lent, I'm not consuming, but that doesn't mean that I can't make it for others. I dusted off the old Braun ice cream maker and pulled the bowl out of the freezer where it had been chilling since early fall. I like to make a coconut ice cream (crack on a spoon from Ms. Stewart), peanut butter with fudge ribbons running through it and chocolate sorbet, but I thought I would try something different.
I put together one of my Asian soup bowls for friends (noodles, spinash, mushroom in a miso broth with lots of garlic and ginger) and decided to experiment with a chai ice cream for dessert. It couldn't be simpler or more delicious.
Recipe: Chai Ice Cream
3 cups heavy whipping cream
2 cups Chai concentrate, like Oregon Chai
Combine and refrigerate until well chilled. Process in ice cream freezer according to manufacturer's instruction. I garnished mine with a fortune cookie and a couple of pieces of bittersweet chocolate. I think it's probably best after a couple of hours in the freezer, but I'm going to experiment with the recipe a little.
Mangez!
I put together one of my Asian soup bowls for friends (noodles, spinash, mushroom in a miso broth with lots of garlic and ginger) and decided to experiment with a chai ice cream for dessert. It couldn't be simpler or more delicious.
Recipe: Chai Ice Cream
3 cups heavy whipping cream
2 cups Chai concentrate, like Oregon Chai
Combine and refrigerate until well chilled. Process in ice cream freezer according to manufacturer's instruction. I garnished mine with a fortune cookie and a couple of pieces of bittersweet chocolate. I think it's probably best after a couple of hours in the freezer, but I'm going to experiment with the recipe a little.
Mangez!