I’m at a loss here, but shoot, this ice cream is delightfully refreshing (all by itself or in an ice cream sammie, you can’t go wrong).
It’s creamy and cold and full of that lovely chai flavor. It’s best if you make the cream mixture a day in advance and let it chill and intensify in flavor before turning it into ice cream! Here’s what ya need:
6 rounded teaspoons chai masala
10 oz water
1 cup sugar
14 oz milk
4 rounded teaspoons black tea (optional, we didn’t use tea in the pictured ice cream)
2 cups heavy cream
Bring H2O and chai to a boil. Lower heat and simmer for 10 minutes. Add sugar and simmer for 5 minutes. Add milk and tea simmer for 5 minutes. Remove from heat and steep for 30 minutes to 2 hours. Strain chai and stir in heavy cream. Chill overnight and then follow your ice cream makers directions to freeze ice cream!
If you want to make deliciously scrumptious ice cream sandwiches you can take the easy route like us. Instead of making our own cookies we went to our favorite cookie baker at the farmers market, The Cookie Chick, and bought a variety of cookies!!
Maybe you were a little overenthusiastic at the last couple of markets and bought a bunch of blackberries in a fit of excitement. Or maybe you saw all the blackberries and thought, darn, what the heck do I do with those?
Here’s a good option from Southern Living:
Here’s what ya need:
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
2 teaspoons ground ginger
6 tablespoons butter, melted
FOR WHIPPED TOPPING
chilled metal bowl
1 cup heavy whipping cream
2 tablespoons vanilla bean sugar (you can use less or more sugar depending on how intense you want the flavor and sweetness to be!)
Fresh mint sprigs for garnish
Preheat oven to 375 F. This is also a good time to place a metal bowl in the freezer if you plan on whipping up your own whipped cream.
Place blackberries in lightly greased 8 inch square baking dish and sprinkle with lemon juice. Stir together egg, sugar, flour, and ginger in a medium bowl until mixture looks like coarse meal. Sprinkle on top of blackberries and drizzle melted butter over all. Bake for 35 minutes or until lightly browned and bubbly. Remove from oven and let cool a bit.
While the cobbler is cooling you can make some whipped cream. Combine heavy whipping cream and sugar in your chilled metal bowl and whip it, whip it real good. Once you’ve beat that cream into whipped cream, chop up some mint to throw on top of your cobbler as you dish it out!!
Do you ever crave a certain drink from a certain place?
Every so often I want a jalapeno margarita from Mex 1. There’s just enough spice to give ya a pep in your step but not kill ya.
One day while I was measuring out some of our new Ghost Scorpion salt, I was daydreaming about how good one of those margaritas would be. Then I thought, hold on, maybe there is a way to use this spicy salt to make a spicy margarita.
I thought this idea sounded so good in my head that I said it out loud and my mom and I began devising a plan. Thus this simple syrup was created and then this drink:
This is what can happen if you make them around the same time:
You can make these sandwiches and eat them right away. Or if you are planning ahead, you can make them in advance, wrap them individually in plastic wrap, and stash them in the freezer. This way you can pull out one pre-made sandwich at a time whenever you get that craving!!