4 egg yolks
300g full cream milk
200 pure cream
2 tablespoons brewed 'The Chai Room' Masala Chai
Boil the milk cream and brewed Chai in a pan on medium heat on a stove.
In a separate bowl, whip the egg yolk, sugar and honey until it becomes white and creamy.
Pour the boiled mixture to the egg, sugar and honey, being careful to add a little at a time.
Then cook the combined mixture on the stove until it reaches 80°C (a cooks thermometer is best used for this).
Be careful to not over cook.
Mix it with a blender immediately after all the milk has been added.
Cool it down then place in the refrigerator for 1 day (keep the mixture covered)
After keeping it in the fridge for a day, use the blender to mix it well.
At this point if you have an ice cream maker, use this to complete the ice cream.
If not, then:
Freeze the mixture and blend it every 20 minutes for 1 hour (i.e mix it three times in 1 hour) this ensures that the ice cream does not become icy and retains a creamy texture.
Keep the ice cream in an airtight container and keep for up to 2 weeks.
It's totally YUMMY!