My husband got me the ice cream attachment for my KithcenAid mixer for my birthday a couple years ago. The only time I buy ice cream at the store is when I don’t have the time to make it myself now. Homemade ice cream is so much tastier than store-bought.
You can use half-and-half instead of heavy cream for a portion of the liquid if you like your ice cream lighter, but I really enjoy the ice cream when it’s 100% heavy cream. The more fat/sugar you have the less likely you’ll get ice crystals in the middle of your ice cream, and the softer it is after being frozen in the freezer.
Save your egg whites. You can make coconut macaroons with them! I’ll post my recipe next week.
5 ripe Bosc pears peeled, cored and chopped
2/3 cup brewed Chai tea
1/2 teaspoon cinnamon
dash of ginger
dash of nutmeg
1 Tablespoon butter
5 cups heavy cream, divided
8 egg yolks
1/4 cup sucanat
1-4 teaspoons vanilla
1/8 teaspoon salt2 bags of Chai tea
- In a medium saucepan over medium heat, heat 2 1/2 cups of the heavy cream with the Chai tea bags until steaming, stirring often. Remove from heat and set aside.
- Place egg yolks and sugar into the bowl of your stand mixer fitted with the whisk and mix on speed 2 until well blended. Continuing on speed 2, very slowly add the hot cream and mix until combined.
- Return the mixture to your saucepan and cook over medium heat until it starts to steam and tiny bubbles form along the rim of the pan, stirring constantly. Do not boil.
- Return the mixture to the mixer bowl and add the remaining whipping cream, vanilla and salt. Remove the tea bags. Cover and chill thoroughly, about 8 hours. I’ve fudged the time and the ice cream turns out fine, but I recommend waiting the full 8 hours, or even overnight.
- Place pears, Chai, spices and butter into a saucepan. Bring to a boil and reduce heat. Simmer until liquid is reduced, about 30 minutes. Allow to cool completely in the refrigerator.
- Assemble and engage your freeze bowl, dasher and drive assembly and turn the mixer on to speed 1. Using a container with a spout, pour half of the mixture into the freeze bowl. Continue on speed 1 for 15-20 minutes, adding half of the compote during the last 5 minutes of freeze time.
- Place the ice cream in an airtight container and freeze.
- Repeat step 6 for the remaining ingredients.