Cranberry Chai Ice Cream
A delightul spice-forward ice cream with the sweet/tart bite of fresh cranberries. Includes a custom chai recipe, or use your favourite blend for a simpler version.Note that this recipe uses a high-speed blender and an ice cream maker, but notes are given for alternatives.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 1 lb cranberries ((fresh or frozen))
- 4.25 cup water
- 2 tbsp sugar
- 1 cup whole milk
- 1 cup water
- 1 stick cinnamon
- 2 slice ginger
- 6 pods green cardamom (lightly crushed)
- 1/8 tsp black peppercorns
- 1/8 tsp fennel seed
- 2 clove 2 cloves
- 2 blades mace
- 1 tbsp black tea (preferably Darjeeling)
- 1 cup masala chai ((see above))
- 3/4 cup sugar
- 1/8 tsp salt
- 2 cup heavy cream
- 5 large egg yolks
- 1 cup solids from making cranberry juice ((see above))
- 1 tsp vanilla extract
Instructions
- 1
Combine the cranberries and water in a large pot. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes.
- 2
Strain the solids and set them aside to use in the ice cream.
- 3
Stir the sugar into the warm cranberry juice to dissolve it. Set aside to cool.
- 4
Combine all of the chai ingredients in a small saucepan over medium heat. Bring to a simmer (not quite a boil), then turn off the heat and cover the pot. Let it stand for at least 30 minutes, and even longer (e.g. 2-3 hours) if you have time.
- 5
Strain out and discard the solids. Set the finished chai aside to cool.
- 6
(Note: the following instructions are for the simplest version of the recipe, and require both a high-speed blender (e.g. a Vitamix) and an ice cream maker. For variations without these components, the notes below).
- 7
Combine all of the ice cream ingredients in a high-speed blender (e.g. a Vitamix). Blend at high speed for 7 minutes to create a custard. Allow the hot mixture to cool somewhat, then refrigerate until well chilled (around 4 hours, or overnight).
- 8
Add the chilled ice cream mixture to your ice cream maker, per the manufacturer instructions. The finished ice cream will likely be a little soft, so scoop it into a container and freeze for an additional 1-2 hours, or overnight.
- 9
Mix the cranberry juice with the remaining chai (you can adjust the ratio to taste if you like). You can add more sugar to the mixture if you like (it's only mildly sweetened as-is), but do bear in mind that it will be served with the already sweet ice cream.
- 10
Immediately before serving, pour a shot of the cranberry-chai mixture over each individual portion of ice cream. Serve with lady fingers or biscuits, if you like.