Out & About
Cooking with Friends
October 18, 2017
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.
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