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Masala Chai Gelato

A rich, creamy gelato with the warm, exotic flavour of a Masala Chai Latte

Servings 1 pint

Ingredients

  • 8 cardamom pods opened, seeds removed and lightly crushed
  • 3 inch piece of ginger peeled and finely chopped
  • 3 inch stick of cinnamon broken into small pieces
  • 10 peppercorns crushed
  • 2 tbsp darljeeling or black tea leaves
  • 1/2 cup whole milk
  • 1 cup heavy cream
  • pinch of kosher salt
  • 1 egg plus 1 egg yolk
  • 1/2 cup sugar
  • 1/2 cup buttermilk creme fraiche
  • 2 tbsp runny honey

Instructions

  1. Add the tea, crushed spices and ginger, milk, cream, and salt into a medium sauce pan. 
  2. Stir over medium-high heat until steaming and bubbles begin to form around the edges. Turn off the heat and let steep at least 2 hours.
  3. In a medium bowl, whisk together the egg, egg yolk, and sugar until the mixture is pale yellow and falls in smooth ribbons when lifted with a spoon.
  4. Pour the warm milk-tea-spice mixture through a fine-mesh sieve into a large liquid measuring cup. Gradually pour the strained milk-tea-spice mixture into the egg base, whisking constantly. Whisk in the crème fraîche and honey.

  5. Refrigerate the mixture for at least 4 hours, or up to overnight. Churn according to your ice-cream maker’s directions until frozen.  Usually this takes about 20-25 minutes.  

    Transfer to a container and keep in the freezer.