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Karak Chai Ice Cream
Ingredients
3 tablespoons Ceylon tea leaves
6 ginger match sticks
A small handful fresh mint
3 peppercorns
2 cloves
1 large cinnamon stick
1 tsp ground cardamom
Sweetener of choice (this recipe uses "Suki", which is sugar free and bakes well) - alternatively use condensed milk if not making it sugar free
¾ can evaporated milk
1 teaspoon milk powder for thickness OR ½ teaspoon xantham gum
½ cup fresh cream
Biscuit crumble for topping
Preparation
In a pot, add the tea leaves, ginger sticks, mint, peppercorns, cloves, cardamom and cinnamon stick.
Add 3 cups water and boil for 15 minutes until the liquid reduces by half.
Add your sweetener of choice. If not making it sugar free, you can use condensed milk instead.
Pour in ¾ can evaporated milk and boil for another 10 minutes until slightly reduced and thickened.
Remove from the stove. Once cooled stir in 1 teaspoon milk powder for extra thickness or ½ teaspoon xanthan gum. Mix well.
Add ½ cup fresh cream and stir again until fully combined.
Pour into Freeze Wand cups and freeze completely.
Process using the Freeze Wand. For the creamiest texture, process twice.
Top with biscuit crumble and serve immediately.
