Chai Ice Cream

1. 1

   In a large bowl using an electric mixer, whip the the heavy whipping cream until it can hold peaks.

2. 2

   In a separate bowl lightly whisk the egg yolks, sweetened condensed milk, water and chai powder (I use Pacific Chai Spice Latte Mix).

3. 3

   Carefully fold the whipped cream into the chai mixture. When combined well, pour into a container that seals tightly and place in the freezer for about 6 hours or until firm.

4. 4

   Notes:

5. 5

   1. For those with sensitivities, this recipe uses raw eggs.

6. 6

   2. You can certainly adjust the chai powder to your taste. More is always better for me when it comes to chai lattes!

* Per serving · 4 servings · Values may vary.

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