Spiced Chai Cream is so lusciously rich, creamy and delicious! Nothing beats homemade this dessert will definitely impress your guests this Diwali.
Makes approx 12 small servings
2-3 Vanilla Tea Bags
2-3 Cardamon Tea Bags
2-3 Strong English breakfast tea bags
4-5 tsp Chai Masala (homemade or shop bought)
Cardamom seeds to be added as per your taste
280ml Double Cream 150 ml Condensed milk - 1 tin (sugar needed if no condensed milk) Gingernut Biscuits or Almond & Pistachio biscuits crushed to serve with and also for the bottom of the ice-cream moulds (optional) Rose petals for garnishing or crushed almonds
Boil water and add tea bags, chai masala, cardamom seeds and slowly add the condensed milk.
Leave to boil for 6-8 minutes, strain twice to completely remove the tea leaves and then leave to cool down.
Place the cooled Chai in a mixing bowl and begin to whisk, slowly add the Double cream and continue whisking for 5-8 minutes.
Arrange the ice-cream moulds in a tray, crush some biscuits of your choice in a plastic bag with a rolling pin.
You can put the crushed biscuits in the moulds before filling with the Spiced Chai Cream.
Place in freezer to set
Garnish and serve chilled.