No Churn Chai Tea Ice Cream With Salted Peanuts

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
No Churn Chai Tea Ice Cream With Salted Peanuts
Main INGREDIENTS
  • Dairy
Ingredients
Method

Ingredients

  • 2 cups whipping cream, cold
  • 2 x 385g cans condensed milk
  • Chai tea (the leaf content of 3 tea
  • bags or 3 Tbsp. loose leaves)
  • Roasted salted peanuts and edible
  • flowers, to garnish

  • Method

  • 1
    To extract the most flavour from your chai tea leaves, toast them in a dry pan over a low heat, mixing for a minute or two until they become fragrant. Take care not to burn them.
  • 2
    Steep the toasted tea leaves in ½ cup hot water to make a strong brew. Drain 2/3 of the leaves and keep the remaining with the actual brewed tea for flavouring.
  • 3
    To make the no-churn ice cream, whip the cream to stiff peaks. Add the condensed milk and fold to combine before stirring in the cold-brewed tea evenly.
  • 4
    Freeze overnight. Scoop out with a warm ice cream scoop.
  • 5
    Serve with a sprinkle of roasted salted peanuts and finish with a few edible flowers or purple violets.