A favorite in coffeehouses across the country can now be made and frozen in your own home using this Chai Gelato Recipe. I know it sounds cheesy but hey don’t underestimate the power of mixing ingredients. With the modern ice cream makers and the right ingredients you can make every ice cream to look and taste professional. When you order an ice cream at the coffeehouse or when you take one from the store you don’t know what you buy. Now you can make sure that you and your family only eat healthy food. Let’s get straight to the recipe. I know you will enjoy this one.
Chai Gelato Recipe
- 6 cups whole milk
- 1 teaspoon cardamom pods
- 1½ teaspoons whole cloves
- 3 whole cinnamon sticks
- 1½ teaspoons black peppercorns
- 2 star anise pods
- ½ teaspoon orange zest
- 2 pieces fresh ginger 1 x ½-inch each
- 8 bags chai tea
- 1½ cups granulated sugar
- ¼ teaspoon table salt
- 3 tablespoons honey
- 8 large eggs
Add milk to a medium saucepan set over medium-low heat and gradually bring the milk just to a boil. Remove from heat and stir in the spices, orange zest, ginger and tea. Let steep for 15 to 20 minutes. Strain, discarding solids.
Add half of the sugar, salt and honey to the steeped milk. Over medium-low heat, gradually bring the mixture just to a boil.
While the milk/sugar mixture is heating, combine the eggs and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.
Once the milk/sugar mixture has reached a boil, slowly whisk ¹∕³ of it into the egg/sugar mixture. Add another ¹∕³ and then return the combined mixture to the remaining milk in the saucepan. Over medium-low heat, stirring constantly in a figure-eight rotation with a wooden spoon, heat the mixture until it coats the back of the spoon. This mixture must NOT boil or the eggs will overcook – the process should only take a few minutes. Strain into a container and cool to room temperature. Cover and refrigerate 2 to 3 hours, or overnight.
Turn your Ice Cream Maker on and pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.