A proper chai latte is deliciously spiced and no one should have to miss out on the experience of having it in ice-cream form.
- 280 ml soy milk
- 140 g (¾ cup) brown sugar
- ¼ tsp ground cloves
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 1½ tsp natural vanilla extract
- 1/2 tsp sea salt
- pinch of guar gum or xanthan gum
- 2 chai or black tea bags
- 185 ml (¾ cup) soy milk
- 1 tbsp freshly squeezed lemon juice
- 50 g (½ cup) soy milk powder
- 55 g (¼ cup) coconut oil
- 2 tbsp sunflower oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: overnight
Churning time: 25 minutes
1. Place the milk, sugar, cloves, cardamom, ginger, cinnamon, vanilla, salt and gum in a saucepan and bring to the boil over medium heat. Turn the heat off, add the tea bags and steep with the lid on for 15 minutes. Remove the lid and allow to cool before removing the tea bags.
2. To make the ice cream, place the milk, lemon juice and milk powder in a blender and briefly blend together. With the motor running, slowly add the coconut and sunflower oils until the mixture becomes thick. Add the cooled chai mixture and blend again until combined. Transfer the mixture to the fridge until completely chilled.
3. Place the mixture in an ice-cream machine and churn according to the manufacturer’s instructions for 25–30 minutes. Pour the ice cream into a freezer-friendly container and cover the surface of the ice cream with plastic wrap. Make sure the container is airtight to avoid ice crystals forming.
4. Freeze overnight, then scoop and serve.
Recipe extract from Vegan Junk Food by Zacchary Bird (Smith Street Books, RRP$39.99).