No-churn Chai Rusk Ice Cream
This simple, no-churn chai rusk ice cream is the perfect way to enjoy your favorite chai-rusk combination even during summer. The same amazing flavor, but in a cool, creamy, and delicious ice cream!
Equipment
- 13x6" loaf pan or a similar-sized bowl for setting the ice cream
- Electric mixer with whisk attachment
- Strainer
Ingredients
- 400 ml liquid whipping cream for infusing
- 15 grams black tea leaves
- 15 grams granulated white sugar
- 3 cardamom pods crushed
- 1 cinnamon stick
- 4 cloves
- 60 grams cake rusk about 3
- 400 ml liquid whipping cream for whipping
- 250 grams condensed milk
- 1/4 th tsp saffron
Instructions
- In a saucepan, combine the cream with the tea leaves, sugar, cardamom pods, cinnamon stick, and cloves. Warm over low heat until it just starts to simmer, then turn off the heat and allow the tea to steep in the cream for 15-20 minutes. Strain out the solids. The liquid should measure out to 250 ml. If it's more, cook for a little longer. If it's less, add more cream to it.
- Add the rusks to a bowl. Warm the strained cream again and pour it over the rusks, letting them sit for 2-3 minutes to soften. Use a spoon to break them up and mix well. Pass the mixture through a strainer once more, pressing to get as much liquid as possible while removing the rusk bits. The liquid should measure out to 250 ml (or close). Set aside to cool fully.
- Using an electric mixer, whip the liquid whipping cream to soft peaks. Pour in the condensed milk along with the cooled chai rusk mixture, then continue whipping for 3-4 minutes until medium peaks form.
- Transfer the ice cream base into your tin. Bloom the saffron in cold water, then swirl it over the top for a marbled look. Wrap tightly with plastic wrap to prevent freezer burn, and freeze for a minimum of 6 hours, or until fully set.
Notes
Storage:
The ice cream can be stored in the freezer, tightly covered, for up to 1 month.
Tips & Tricks:
Check out some great tips for making the ice cream here.