Recipe: Chai Maple Ice Cream
This fragrant, rich, and delicious ice cream is sweetened exclusively with maple syrup. An incredible treat any time of year.
Delicious as-is, served with chocolate sauce, as a 'dirty chai affogato' with a double shot of espresso.
This recipe was developed at Maison Maitland, and is based on Chef Cynthia Peter's famous recipe.
1 cup whipping cream (35%)
2 cups cream (18%
2 tablespoons Chai Spice tea
4 large egg yolks
2/3 cup maple syrup
Heat cream over medium heat in a medium saucepan, or in a double boiler.
Add the loose tea and stir. Let simmer 20 minutes. Strain and pour back into the pot.
Whisk the maple syrup with the egg yolks in a bowl and add a bit of warm cream to temper the eggs while whisking.
Slowly pour the warmed egg mixture into the large pot of cream and stir gently.
Cook until it coats the back of a spoon and slightly thickens (around 5 min) stirring constantly.
Chill the custard for several hours, preferably overnight.
Pour the chilled custard mix into an ice cream machine and let churn until the custard becomes the consistency of a soft ice cream. Scoop the ice cream into a container, cover, and put into the freezer for at least three hours to firm up before serving.