Description
If you adore chai lattes as much as I do, you will love this ice cream. And you don’t need an ice cream maker to make it. This treat would be delicious served alongside a slice of pumpkin pie or even gingerbread but it is equally yummy by itself!
Ingredients
- 2 cups Heavy Whipping Cream
- 3 whole Egg Yolks
- 14 ounces, fluid Canned Sweetened Condensed Milk
- 2 Tablespoons Water
- 2 Tablespoons Powdered Chai Latte Mix
Preparation
In a large bowl using an electric mixer, whip the the heavy whipping cream until it can hold peaks.
In a separate bowl lightly whisk the egg yolks, sweetened condensed milk, water and chai powder (I use Pacific Chai Spice Latte Mix).
Carefully fold the whipped cream into the chai mixture. When combined well, pour into a container that seals tightly and place in the freezer for about 6 hours or until firm.
Notes:
1. For those with sensitivities, this recipe uses raw eggs.
2. You can certainly adjust the chai powder to your taste. More is always better for me when it comes to chai lattes!
