Basic Vanilla Recipe
1 2/3 cup + 2 t cream (402g)
1 cup whole milk (244g)
4 lg. egg yolks (use 3 extra lg yolks)
1/2 c. +1T sugar (170g)
2 T vanilla extract when cooled 1/2 hour
Spice Chai Tea
3 Chai Tea Bags
1 1/2 tsp cinnamon
1/4 tsp cardamon
1/8 tsp. nutmeg
1 T. vanilla
Place the milk and the heavy cream into a medium saucepan, over medium heat.
Drape 3 bags of Chai Tea into the milk, bring the mixture just to a simmer (170 degrees), stirring occasionally, and remove from the heat. Add the cinnamon, cardamon and nutmeg and leave the tea bags to steep.
In a medium mixing bowl beat with a mixer the egg yolks until they lighten in color. Gradually add the sugar until combined. Temper the cream mixture into the egg mixture by gradually adding small amounts, of the cream until about a third of the cream mixture has been added. This is an important step if you directly add the egg mixture into the hot cream you will have scrambled eggs in your ice cream.
Pour in the remainder and return the entire mixture to the saucepan and place over low heat. I keep the tea bags steeping in the cream and continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon or reaches 170 to 175 degrees F. When it's done squeeze the tea bags into the cream mixture to get all the flavor out of them.
Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator cover and store for 4 to 8 hours or until the temperature reaches 40 degrees. I usually allow it to sit overnight in the refrigerator.
Pour into an ice cream maker and process according to the manufacture's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
You can use any tea, coffee, fruit, chocolate chips, what ever you like to the basic recipe.