Preparation time: 10min
Cooking time: freeze at least 5 hours
Serves: 4 or more
Dietary guidance: v
1 pint heavy whipping cream
1/2 cup sugar
2 egg yolks
1 Tbs chai blend (or mix crushed cardamom, ginger, cinnamon, and cloves - that's what chai is made of-thanks Lene!)
you will needl an electric egg beater
pour the fresh heavy whipping cream into a big bowl.
whip it with an egg beater 4-5 minutes epending on your machine. you will begin to notice the texture changing. It's ready when it has the consistency of .. whipped cream.
mix in the sugar, egg yolks, and chai blend.
DO NOT OVER BLEND! It will make it less fluffy.
put it in a container (several small ones if you want it to freeze faster) and freeze
if you use normal cream from a normal store, take the ice cream out about 20min before serving so it can soften a little. If you get fresh cream because you are lucky enough to live by a farmer's market, use that and you will never go back! same goes for eggs. If you over-beat the cream it will turn into butter, basically.
put vanilla extract or coffee instead of chai spice for variety!