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1
Warm the milk, sugar, chai masala, salt, and 1 cup of cream in a medium saucepan over medium heat, stirring until heated through and sugar dissolved
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2
Cover, remove from heat and steep for 1 hour
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3
Rewarm the milk mixture over low heat
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4
Put the remaining 1 cup cream in a large metal bowl and place a fine mesh strainer on top
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5
Whisk egg yolks in a medium bowl
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6
Temper the warm milk into the egg yolks, then return all to the saucepan. (How to temper: start whisking the eggs and stream in ~2 Tbsp of liquid. Once that's combined add another 2 Tbsp liquid. As the eggs get warmer you can add more and more liquid each time. By the time I've added about half the liquid I usually just add the rest of the liquid in one go.)
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7
Stir the egg mixture over medium heat with a heatproof spatula until it thickens to a custard and coats the spatula
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8
Strain the egg mixture into the cream in the metal bowl and stir until smooth
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9
Refrigerate the custard until fully chilled, stirring every so often so that a skin doesn't form
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10
Churn the custard in an ice cream maker according to manufacturer's directions
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11
While the ice cream is churning, line a 1 quart dish (I used a Pyrex) with 2 sheets of cling wrap, crossed so that all surfaces are covered
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12
When the ice cream is finished, scoop into the lined dish, smooth and cover the top with the cling wrap, and freeze overnight until solid
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13
When the ice cream is frozen, prepare the freezer for cake assembly by pre-freezing 1-2 metal cookie sheets
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14
In a metal bowl, beat cream, powdered sugar, and vanilla until whipped cream consistency. Refrigerate until ready to use.
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15
Remove the ice cream dish from the freezer, and use the cling wrap to pull the ice cream out of the dish. This will be tricky, but have patience
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16
Turn the ice cream upside down and use dental floss (or a large knife) to square and smooth the top. (This is kind of weird, but I really like using dental floss for clean cuts of foods with a dough-like consistency - cookies, ice cream, butter, etc. I find it a lot easier than using a knife. In the case of this cake, I wrapped the floss around the circumference, making sure that it was in the perfect location on all sides. Then I just crossed the ends of the floss and pulled in opposite directions to close the loop. As I pulled, the loop got smaller and smaller, and the only direction it could travel was through the ice cream.)
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17
Use dental floss to cut the cylinder into 2 layers and lay the layers on the cookie sheets to re-freeze
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18
Pulverize the Oreos in a food processor until fine crumbs, then repeat with the amaretti cookies
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19
Place a layer of amaretti crumbs on the serving dish, then add the bottom layer of ice cream cake, then sprinkle on a dense layer of Oreo crumbs, then top with the second layer of ice cream. Return to the freezer to re-harden.
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20
Remove the cake from the freezer and use an offset spatula to smooth the sides and top
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21
Use another spatula to scoop the whipped cream onto the top of the cake and spread down the sides. Try not to get cookie crumbs in the whipped cream! I then used a notched icing comb to make pretty lines around the outside of my cake, but you can leave it more homemade or do another design.
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22
Pipe rosettes around the top and bottom of the cake, then return to the freezer to harden
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23
Melt the chocolate chips in the microwave, then pipe a design onto a sheet of wax paper and put in the fridge to solidify. I chose a lily flower.
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24
Create a design on the top of the cake with the Oreo and amaretti crumbs. I cut a template out of card stock to create the triangle design, but you can do anything you like. I then sprinkled more amaretti cookies down the sides, which look a bit like sand and give it more depth.
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25
Cut additional cookies into quarters and stick alternating between the rosettes on the top of the cake.
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26
When the chocolate is hardened, stick the design into the top of the cake.
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27
Make sure to remove from the freezer a bit before serving so that you can easily cut the cake!
