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MassiveAttack69
A part of my fall ice cream series !
*Recipe* Basically I churned it, threw in broken up biscoff cookies and then swirled the caramel layer by layer.
*Jaggery: Indian sugar concentrate thing. Can just use sugar/brown sugar
Enjoy !
Ingredients: • 1¼ cup water • 1 tbsp loose black tea (Assam or CTC-style is ideal) • 1 tsp fennel seeds • 4 green cardamom pods (crushed) • 1 small piece cinnamon stick (~2 in) • 2–3 cloves • ½” slice fresh ginger or ¼ tsp dried ginger powder • 1 tbsp jaggery (or dark brown sugar for backup) Method: 1. Combine all ingredients in a saucepan. 2. Bring to a boil, then simmer 4–5 min until very fragrant. 3. Add ½ cup milk, simmer 1 more min, then strain through fine sieve. 4. You should have about ¾ cup of very strong spiced tea concentrate. Cool completely before using in your ice cream base.
Ice Cream Base • 2 cups heavy cream • 1 cup whole milk • 150 g sugar • 2 tbsp milk powder • 1 tbsp corn syrup • stabilizer of choice • ½ tsp salt • ⅛ tsp nutmeg
Jaggery Caramel 80 g jaggery (or panela/gur) 40 g sugar (balances jaggery’s bitterness) 40 g water 40 g heavy cream (warm) 20 g butter Pinch of salt ¼ tsp cardamom powder
wickedfalina
Thanks. I just tried to make a chai tea ice cream and my spice blend was completely off. This looks much more reasonable.
3 Comments
Please remember to share the recipe you used or how you think it turned out. If you are uncomfortable sharing your recipe, please share some tips or help people create their own recipe. If you are not satisfied yet please mention what is wrong/could be improved. This is a lot more interesting for everyone then just a picture.
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A part of my fall ice cream series !
*Recipe*
Basically I churned it, threw in broken up biscoff cookies and then swirled the caramel layer by layer.
*Jaggery: Indian sugar concentrate thing. Can just use sugar/brown sugar
Enjoy !
Ingredients:
• 1¼ cup water
• 1 tbsp loose black tea (Assam or CTC-style is ideal)
• 1 tsp fennel seeds
• 4 green cardamom pods (crushed)
• 1 small piece cinnamon stick (~2 in)
• 2–3 cloves
• ½” slice fresh ginger or ¼ tsp dried ginger powder
• 1 tbsp jaggery (or dark brown sugar for backup)
Method:
1. Combine all ingredients in a saucepan.
2. Bring to a boil, then simmer 4–5 min until very fragrant.
3. Add ½ cup milk, simmer 1 more min, then strain through fine sieve.
4. You should have about ¾ cup of very strong spiced tea concentrate.
Cool completely before using in your ice cream base.
Ice Cream Base
• 2 cups heavy cream
• 1 cup whole milk
• 150 g sugar
• 2 tbsp milk powder
• 1 tbsp corn syrup
• stabilizer of choice
• ½ tsp salt
• ⅛ tsp nutmeg
Jaggery Caramel
80 g jaggery (or panela/gur)
40 g sugar (balances jaggery’s bitterness)
40 g water
40 g heavy cream (warm)
20 g butter
Pinch of salt
¼ tsp cardamom powder
Thanks. I just tried to make a chai tea ice cream and my spice blend was completely off. This looks much more reasonable.