Masala Chai Ice Cream

Just wanted to update on my ice cream experiment with the Chai syrup I made. The syrup was exactly sweet enough to use for the ice cream. I churned it in my KitchenAid stand mixer ice cream attachment. I used heavy cream with some half and half.

The taste was wonderful. Texture- not so wonderful. Fresh churned ice cream is always a little soft when it’s done, especially so with the KitchenAid device because the frozen “bowl” you are churning in will only get warmer as time goes on and there comes a point where it’s not helping any to keep churning. This is why it is vitally important to have all your ingredients chilled before you start churning.

I tasted it a little, put the whole lot (about a quart and a half) in a tupperware container and into the freezer. Overnight it became super hard. Dishing it out was more like chiseling or shaving the ice cream.

Other than a couple of spoonfuls, I finally got around to serving it about a week later. It was more manageable if I let it thaw for about 20 minutes or so.

Overall- the taste was great, Texture- more research and experimentation needed.

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