Chai Ice Cream With Fig And Whole Spice Syrup

Name: Chai Ice Cream With Fig And Whole Spice Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups milk; 2 1/2 tbsp good-quality loose-leaf black tea; 2 None star anise; 10 None cloves; 1 None cinnamon stick, broken in half; 2 None cardamon pods, bruised; 1 piece (3/4 inch) ginger, finely grated; 1 1/4 cups light cream; 8 None egg yolks; 1/2 cup granulated sugar; 3 None ginger snap cookies, coarsely crushed; 2 tbsp pistachios, coarsely chopped; 1/4 cup coarsely chopped glace ginger; None None FOR THE FIG AND WHOLE SPICE SYRUP; 1/2 cup firmly packed brown sugar; 3 None cardamom pods; 4 None black peppercorns; 6 None cloves; 6 None allspice; 1 None star anise; 4 oz dried figs; 2 tsp freshly squeezed orange juice

Servings: persons

1 1/2 cups milk
2 1/2 tbsp good-quality loose-leaf black tea
2 None star anise
10 None cloves
1 None cinnamon stick, broken in half
2 None cardamon pods, bruised
1 piece (3/4 inch) ginger, finely grated
1 1/4 cups light cream
8 None egg yolks
1/2 cup granulated sugar
3 None ginger snap cookies, coarsely crushed
2 tbsp pistachios, coarsely chopped
1/4 cup coarsely chopped glace ginger
None None FOR THE FIG AND WHOLE SPICE SYRUP
1/2 cup firmly packed brown sugar
3 None cardamom pods
4 None black peppercorns
6 None cloves
6 None allspice
1 None star anise
4 oz dried figs
2 tsp freshly squeezed orange juice

1
Heat milk in a large heavy-bottomed saucepan until almost boiling. Remove from heat. Stir in tea, spices and ginger until combined. Let stand for 15 mins. Pour through a sieve; discard solids.
2
Return strained milk to pan. Sir in cream; bring almost to a boil. Meanwhile, whisk egg yolks and sugar in a medium bowl until pale. Gradually whisk hot milk mixture into egg yolk mixture until combined. Return mixture to pan; stir continuously on low heat until custard thickens enough to coat the back of a spoon (do not boil).
3
Pour custard into a medium stainless steel bowl. Place bowl over a second larger bowl filled with ice; whisk custard for a few minutes to cool slightly. Cover surface with plastic wrap; refrigerate until chilled.
4
Churn chilled custard in an ice cream maker, following manufacturer's directions. Five mins before end of churning, add cookies, nuts and glace ginger; churn a further 5 mins or until incorporated.
5
Pour ice cream into a clean 1-quart cardboard milk carton; seal top. Freeze, standing carton upright, for 6 hours or overnight.
6
For the fig and whole spice syrup, place 1/2 cup water and all ingredients, except orange juice, in a small heavy-bottomed saucepan on low heat; stir for 1 min until sugar dissolves. Bring to a boil. Reduce heat to low; simmer for 12 mins or until figs have softened and syrup slightly thickened. Cool, then stir in orange juice. Cut half the figs in half.
7
To serve, remove ice cream from freezer. Tear away cardboard milk carton. Place on a platter with a lip; spoon fig and whole spice syrup over the top.

986

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 1/2 cups milk, 2 1/2 tbsp good-quality loose-leaf black tea, 2 None star anise, 10 None cloves, and more.

Yes, Chai Ice Cream With Fig And Whole Spice Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!