Almond Chai Ice Cream

I love Chai. For those of you who think of it as just a sweet, syrupy, sticky concoction, you are so wrong.

What makes the perfect chai is really the balance of fresh spices. Adding milk or sugar is just a bonus.

The other day, in the mood to experiment, I decided to try something fun with my Chai. Ice Cream!! I loved Almond Chai, though it is hard to find, so I got out my almond milk & began my journey.

I adapted this recipe from David Lebovitz’s Perfect Scoop, and it came out even more awesome than I could have ever dreamed.

The soft creamy flavor of the Almond milk was the perfect partner for the deep rich spiciness of the Chai. We actually had cups of the tea steeped in almond milk while waiting for the ice cream base to meld, and it was wonderful. We didn’t add sugar, so the tea was lightly sweet, allowing the spices to shine. This was a necessity as it has been raining here like mad.

If you haven’t tried Rishi Tea, they have lots of awesome teas! I had the delightful pleasure of actually getting to try them at the Fancy Food Show and I have def become a fan! It was quite a pleasure to smell all the different blends, which I am now trying as I can.

Luna’s Almond Chai Ice Cream

3 c almond milk

3/4 c cane sugar

2 tsp Rishi Organic Masala Chai

7 yolks

Warm milk through, but do not boil. You can steep your tea while the milk is heating, for a deeper flavor, otherwise, add tea once your turn off the heat & let steep at least a half an hour.

Whisk yolks & sugar, then add strained milk a bit at a time to make sure it doesn’t curdle. Once you have it all combined, turn your heat on low and stir constantly until ‘nappe’, (coats the back of the spoon.) Pull it off the heat immediately, strain & set bowl into an ice bath.*

*I actually did not have an ice bath, it was cold, so I set it under the kitchen window!

Cool, chill, then freeze per machines instructions.

I hope that you make this and enjoy it. If you do, leave a comment, I love to hear from you!

Moving Beyond Pastry

I love pastry and being a pastry chef. The opportunities it affords for creativity are actually endless.

Lately I find myself turning to the Dark Side, as it were, reading Julia Child and Amanda Hesser just as I have always read Emily Luchetti and David Lebovitz.

Here's the thing: the more good food you eat, the more you want to. And because you want to eat good food, you need to know about good food. So you have to expand your reading.

*sigh*

Each good meal I have makes me crave the next: the first time we had duck, that perfect burger, the first time I tasted Foie Gras, or a piece of really good chocolate.

I admit that sometimes my cooking skills are sort of stretched to the limit but that just means I have room to grow. Each new book, The United States of Argula, The Primal Feast: Food, Sex, Foraging and Love, or In the Devil's Garden is shaping what comes next for me, what I am really to try, taste, learn and love.

I am excited about what lies ahead: next I will be learning more about canning and I have already been experimening with my own flavored liquors. The world of food is an endless wonder, which I am dying to explore!

I can't wait to do some foraging and gardening, learning more about bees and teaching my family about being sustainable.

Moving beyond pastry doesn't mean I am leaving my roots, just expanding and growing them. Thanks to all the people who love food and write about it. You make the world of food more interesting, worthwhile & fun.

Panna Cotta w/Cherries

A few weeks ago I had the overwhelming urge for Panna Cotta. Who better to turn to than the pastry prince himself, David Lebovitz

This recipe is perfect, and the only thing I could think of to change it in anyway wa to add fresh cherry bits, which was insanely delicious! Thanks!