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!!
Things are starting to heat up here in Charleston. In anticipation for warmer nights and hotter days we are testing out ice cream recipes.
Here’s what ya need for cool creamy chocolaty ice cream goodness:
1 cup cocoa nib powder
2/3 vanilla bean sugar
1/2 firmly packed brown sugar
3/4 cup water
4 cups heavy cream
Mix the first four ingredients together and using an electric mixer or by hand stir until sugars are dissolved. Pour in the heavy cream and blend. Pour into your ice cream maker and follow the direction of your machine from there!!!
All the talk about strawberries on Tuesday made us buy more strawberries!!! And all that talk about putting strawberries on ice cream made us want to get more ice cream.
But then we had a brilliant idea.
Why not make strawberry ice cream?!!
So we did.
Here’s what you need:
3 cups macerated strawberries (click here to see how to macerate, we used vanilla bean sugar this time instead of lavender!)
1 1/4 cups vanilla bean sugar
1 1/2 cups milk
2 3/4 cups heavy cream
Start by separating the strawberries from the juice they produced. Set the juice aside and puree the strawberries in a blender.
Combine the milk and vanilla bean sugar in a mixer and mix on low until sugar is dissolved. (If you don’t have a mixer (or just don’t feel like getting it out) you can use your blender to do this too! Just pulse it for about a minute)
In a big bowl combine the pureed strawberries, the juices, the milk mix, and the heavy cream.
Stir it all together and pour it into your ice cream maker! Follow the directions for your machine from there.
We bought some lovely strawberries from Maple Ridge Farm last week and it was quite a challenge to not eat them all before we got home!
But we already had some vanilla ice cream so we needed something to top it off with and what better than with macerated strawberries.
Here’s how you can make this simple but delicious dessert:
Start by cutting up your strawberries
Put the strawberries into a bowl and sprinkle with two heaping tablespoons of lavender flower sugar. The more sugar you add the sweeter they will be so if you want super sweet strawberries add more sugar!
Place the bowl in the refrigerator and let sit for a couple of hours.
When you take them out you can add them to ice cream like we did or put them on top of scones, shortcake, or yogurt!