It’s officially summer and I am so excited! I can’t wait to get back to the beach and relax under the sun while listening to the waves, reading a good book or magazine, and eating lots and lots of good food. And speaking of food, if it were at all possible, I would definitely bring along this Dona Chai Ice Cream because it is just so stinkin’ good!
It is flavorful, but with a hint of warmth from the cinnamon, irresistibly creamy, and best of all, refreshing, which is so important for those upcoming hot, sticky summer days we’ve got in store.
I first came across Dona Chai – a small, Brooklyn-based company started by Amy Rothstein and her brother, Peter – as my mom and I walked past their tent at the Brooklyn Flea in Park Slope. What separates their chai tea from others is their unique slow brewing process in which whole spices like cinnamon, fresh ginger, and green cardamom are freshly ground for each batch to enhance flavor and ensure quality. And their hard work and attention to detail definitely shows! With each sip (or in this case, lick) you’re able to taste each individual ingredient, which can usually be marred by too much sugar.
As you may recall, in my own Chai Tea Concentrate post, I said I wasn’t a coffee drinker at all, so I’m so glad to have come across Dona Chai because it is delicious, locally-made, high-quality, and so versatile.
Now I’ve finally got my own ice cream maker, what better way to put it to use than by making this out-of-this-world ice cream? I loved it and I hope you will too. Happy summer and happy ice cream making!
Dona Chai Ice Cream
- 6 egg yolks
- 1 cup of whole milk
- 2 cups of heavy cream
- 1 cup of Dona Chai
- 1/4 teaspoon of cinnamon
- 1/2 cup of sugar
- Add the whole milk, one cup of the heavy cream, Dona Chai, and sugar to a sauce pan and heat until the sugar has just dissolved. Remove from heat and allow to cool.
- In a separate bowl, mix the egg yolks. With one hand, slowly add the warmed milk/cream mixture into the egg yolks while quickly mixing with the other hand so you do not cook the eggs.
- Place the mixture back into the sauce pan and cook until a thermometer reads about 170°F (or until it is thick enough to coat the back of a wooden spoon).
- In another bowl placed over an ice bath, pour the other cup of the heavy cream with the strainer placed over that. Pour the cooked custard through the strainer and into the heavy cream and mix until fully incorporated.
- Allow ice cream base to cool to room temperature and place into refrigerator until fully chilled.
- Pour into your ice cream maker and make ice cream according to the manufacturer’s instructions.
- Remove and enjoy!