A delicious egg and dairy-free version of one of our favorite chai ice creams — enjoy!
INGREDIENTS:
2 tablespoons chai spices (Kashmiri or Malabar spice blends work best — see below)*
1 cup water
2 cans (28 ounces) full-fat coconut milk, shaken well
3/4 cup honey (or maple syrup for the vegan version)
1 teaspoon pure vanilla extract
Pinch of fine-grain sea salt
1 1/2 teaspoons arrowroot starch
METHOD:
Bring 1 cup of water to a boil in a small saucepan, add chai spices, and reduce heat to a low simmer. Simmer spices for 10 minutes. Remove from heat and strain. Discard spices and reserve the spice infusion.
In a large, heavy-bottomed pot, whisk together the spice infusion, coconut milk, tea, honey (or maple syrup), vanilla, and salt until thoroughly blended. Reserve half a cup of mixture and place in a small bowl.
Whisk the arrowroot starch with the reserved milk mixture and set aside.
Heat the milk mixture over medium heat. When it’s hot, whisk the arrowroot mixture into the warm coconut milk mixture and bring it to a gentle boil, stirring frequently for one minute.
Remove from heat, let cool to room temperature, then cover and place the bowl in the refrigerator until the mixture is thoroughly chilled, several hours or overnight.
When ready to make the ice cream, whisk the mixture one last time, then pour it through a strainer to remove any lumps. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions.
Transfer the ice cream to the freezer for a couple of hours to firm up. Or, enjoy it immediately if you like a soft texture.
*Chai spice blends are available from Malabar Trading Company.
SOURCE: Recipe courtesy of Malabar Trading Company
