Pumpkin chai spiced ice cream. Made with steamed pureed pie pumpkin, canned will work just as well. I used my regular custard base and experimented with the rest. Here is the recipe I came up with.Regular custard base
3 cups GOOD heavy cream
1 cup whole milk
3/4 cup sugar or honey (I never use this much and I use evaporated cane juice)
4 egg yolks -beaten
Heat the cream, milk and sugar in a heavy-bottomed sauce pan, stir until sugar is dissolved and occasionally after that. Once the mixture is steaming temper the beaten egg yolks and add to the rest of the custard, whisking. Cook over medium heat and stir constantly until it coats the back of a wooden spoon. Do not let this boil or it WILL curdle! Pour into a container and let cool completely.
For the pumpkin ice cream I added two whole cinnamon sticks to the custard base in the beginning. I removed the sticks before putting the base into my ice cream maker.
Chai Syrup
( this is approximate I didn't measure)
1 cup water
5 crushed cardamom pods
1 TBS whole black peppercorns
~ 1 inch of crushed fresh ginger
a few cloves
half a star anise
Pumpkin Spiced Chai or other Chai or black tea. (2 bags or teaspoons loose)
I brought this up to a boil and then let it simmer and reduce to about half. I then let this cool.
After everything was done cooling I strained both the syrup and the custard base. I added I guess it was about 2/3 cup of the purred pumpkin, fresh grated nutmeg and ground cinnamon. Then I put it into my canister and turned on the machine.
3 cups GOOD heavy cream
1 cup whole milk
3/4 cup sugar or honey (I never use this much and I use evaporated cane juice)
4 egg yolks -beaten
Heat the cream, milk and sugar in a heavy-bottomed sauce pan, stir until sugar is dissolved and occasionally after that. Once the mixture is steaming temper the beaten egg yolks and add to the rest of the custard, whisking. Cook over medium heat and stir constantly until it coats the back of a wooden spoon. Do not let this boil or it WILL curdle! Pour into a container and let cool completely.
For the pumpkin ice cream I added two whole cinnamon sticks to the custard base in the beginning. I removed the sticks before putting the base into my ice cream maker.
Chai Syrup
( this is approximate I didn't measure)
1 cup water
5 crushed cardamom pods
1 TBS whole black peppercorns
~ 1 inch of crushed fresh ginger
a few cloves
half a star anise
Pumpkin Spiced Chai or other Chai or black tea. (2 bags or teaspoons loose)
I brought this up to a boil and then let it simmer and reduce to about half. I then let this cool.
After everything was done cooling I strained both the syrup and the custard base. I added I guess it was about 2/3 cup of the purred pumpkin, fresh grated nutmeg and ground cinnamon. Then I put it into my canister and turned on the machine.
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