JMP Chai Latte Homemade Ice Cream

1. 1
   Prepare the chai base. In a medium saucepan, combine the whole milk, 1 cup heavy cream, JMP Chai Latte, honey, vanilla extract and salt. Heat gently over medium-low heat, whisking until the Chai Latte is completely dissolved. Do not boil.
2. 2
   Temper the eggs. Whisk the egg yolks in a separate bowl. Slowly whisk about ½ cup of the warm chai mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
3. 3
   Cook the custard. Gradually whisk the tempered yolks back into the saucepan. Cook over low heat, stirring constantly, until the custard reaches approximately 170–175°F (77–80°C) and lightly coats the back of a spoon.
4. 4
   Finish and chill. Strain the custard through a fine-mesh strainer into a clean bowl. Stir in the remaining 1 cup heavy cream. Cover and refrigerate for at least 4 hours or until completely chilled.
5. 5
   Churn. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. 6
   Freeze and serve. Transfer to an airtight, freezer-safe container and freeze for 2–4 hours, or until firm.

Scoop and enjoy.

Tip: tap a step to mark it done.