240gramsWhipping / Heavy cream32 - 40% fat, chilled
85gramsSkimmed Milk Powder
15gramsKaro Light Corn Syrup
2gramsIce Cream Stabilizer
Chai Spice Mix
1Cinnamon stick3 inches long
20Green cardamom podscracked
Mix all the dry ice cream ingredients (Skimmed Milk Powder, Granulated sugar, Dextrose, Ice Cream Stabilizer) together thoroughly in a bowl.
Then add the wet ingredients (Milk, Cream, Corn Syrup) to the bowl and blend thoroughly with a stick blender. Alternatively, you can do this in a liquidizer.
Transfer the mixture to a saucepan, add the chai spices, and stirring continuously over a medium-low heat, bring it to the the temperature at which the stabilizer will hydrate.
This temperature varies from stabilizer to stabilizer and will be written on the packet. It should never boil!
When the mixture reaches the correct temperature it will start to thicken. Take it off the heat. Cool in an ice bath. And then refrigerate in a bowl with a lid for as long as you can stand.
If you leave it overnight in the fridge it will benefit the texture and flavor of the ice cream, giving the spices more time to infuse. But certainly wait until it's down to fridge temperature!
Strain the mixture through sieve to remove the spices. Pour the mixture into your ice cream maker
Churn until it has the consistency of whipped cream. Then transfer it to a plastic freezer box and freeze for around 1 hour.
After an hour it should be soft enough to serve directly from the freezer but firm enough to melt slowly. If you've left it in the freezer for longer and it's too hard to serve, simply leave it out until it's softened.