It’s official. Of all the ice creams I’ve ever made, this might very well be my favorite. I cannot count how many times I had to lick the spoon clean.
It started when my friend Rajiv handed me a ziplock bag of green tea his mother brought him from India. “It’s very strong” he warned me. I brought it home and immediately made this. I’m trying really hard to save him some, but it’ll be gone by morning at this rate.
An added bonus: After I made the mixture and strained the ingredients, I steeped them again and again in hot water for a delicious afternoon chai. Oh so good. I literally cannot get enough.
Green Tea Chai Ice Cream
1 can coconut cream
8-10 whole black peppercorns
10 cardamom pods, smashed
1/4 teaspoon nutmeg
1 cinnamon stick
3-5 inch fresh ginger, chopped and bruised
pinch of ground cinnamon
1/4 cup honey + 1 Tablespoon + more to taste
1 Tablespoon strong loose leaf green tea
1 cup almond milk
Bring the coconut cream, all of the spices, and the honey to a low boil. Simmer over low heat for 15 minutes. Remove from the heat, add the green tea, cover, and let steep for about 5-8 minutes. Add the almond milk. Strain through a fine mesh sieve and reserve for later use.
Taste for the spices you like. I tend to go heavy on the cardamom and ginger and very light on cinnamon and cloves.
Chill completely before following instructions for the ice cream maker.