If I had to eat only one food for the rest of my life, I think I’d choose ice cream. I’ll gladly devour any flavor, from roasted beet to plain old vanilla, fancy artisanal versions or DQ soft serve (remember “dip cones?”)… I’m pretty obsessed with it all. Since we’re still feeling summertime temps here in Austin, I’m holding onto ice cream season, though this seasonal Chai flavor at least makes me feel in a more fall frame of mind.
Ingredients
- 1 1/4 cups heavy cream
- 2 chai tea bags
- seeds from 1 vanilla bean pod
- 2/3 cup sweetened condensed milk, room temperature
- sliced almonds, lightly toasted
for the dulce de leche sauce:
- 1 cup whipping cream
- 1 cup packed light brown sugar
- 1/2 cup sweetened condensed milk
Instructions
- Place the cream in the bowl of a standing mixer, add the chai tea bags, and allow to steep in the fridge for an hour.
- Remove from fridge and discard the tea bags. Add the vanilla bean seeds to the bowl, and using the whisk attachment, beat the cream on medium-high until soft peaks form.
- Place the condensed milk in a large bowl, then gently fold in the cream. Pour the entire mixture into an airtight container, then place in the freezer for at least 5 hours.
- Meanwhile, make the dulce de leche sauce: In a saucepan, combine cream and brown sugar. Stir over medium heat until sugar dissolves, then boil for 5 minutes, stirring occasionally. Stir in sweetened condensed milk. (if you make it ahead of time, chill in the fridge, then lightly rewarm before using.)
- Dish out the ice cream straight from the freezer, drizzle with dulce de leche, and sprinkle with sliced toasted almonds. Eat!
*dulce de leche sauce recipe adapted from bon appétit.
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Comments (6)
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oh my goodness this looks SO amazing! and the fact that chai (my FAVORITE fall flavor) is included? even better.
Making these. Chai obsessed. Thanks!
Mmm this makes me miss Ben and Jerry’s pumpkin cheesecake flavor they used to have in fall! I’ll have to try this new fall favorite!
So great! This is a great method for those without a machine. Could you substitute coffee grounds for tea bags??
You could probably sprinkle just a pinch of instant espresso powder into the cream while you are whipping it!