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Strain into a container and cool to room temperature. Cover
and refrigerate 2 to 3 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about 30
to 35 minutes. The gelato will have a soft, creamy texture. If a
firmer consistency is desired, transfer the gelato to an airtight
container and place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Nutritional analysis per serving (based on ½ cup):
Calories 240 (37% from fat) • carb. 30g • pro. 7g • fat 10g • sat. fat 4g
• chol. 235mg • sod. 105mg • calc. 140mg • fiber 3g
Chai Gelato
A favorite in coffeehouses across the country can now be made and
frozen in your own home.
Makes about 8 cups
6 cups whole milk
1 teaspoon cardamom pods
1½ teaspoons whole cloves
3 whole cinnamon sticks
1½ teaspoons black peppercorns
2 star anise pods
½ teaspoon orange zest
2 pieces fresh ginger, 1 x ½-inch each
8 bags chai tea
1½ cups granulated sugar
¼ teaspoon table salt
3 tablespoons honey
8 large eggs
Add milk to a medium saucepan set over medium-low heat and
gradually bring the milk just to a boil. Remove from heat and
stir in the spices, orange zest, ginger and tea. Let steep for 15
to 20 minutes. Strain, discarding solids.
Add half of the sugar, salt and honey to the steeped milk. Over
medium-low heat, gradually bring the mixture just to a boil.
While the milk/sugar mixture is heating, combine the eggs and
remaining sugar in a medium bowl. Using a hand mixer on low
speed or a whisk, beat until mixture is pale and thick.
Once the milk/sugar mixture has reached a boil, slowly whisk
¹∕
³
of it into the egg/sugar mixture. Add another ¹∕
³
and then
return the combined mixture to the remaining milk in the sauce-
pan. Over medium-low heat, stirring constantly in a figure-eight
rotation with a wooden spoon, heat the mixture until it coats the
back of the spoon. This mixture must NOT boil or the eggs will
overcook – the process should only take a few minutes. Strain
into a container and cool to room temperature. Cover and
refrigerate 2 to 3 hours, or overnight.
Turn the Cuisinart
®
Ice Cream Maker on; pour the mixture into
the frozen freezer bowl and let mix until thickened, about
30 to 35 minutes. The gelato will have a soft, creamy texture. If
a firmer consistency is desired, transfer the gelato to an airtight
container and place in freezer for about 2 hours. Remove from
freezer about 15 minutes before serving.
Nutritional analysis per serving (based on ½ cup):
Calories 180 (26% from fat) • carb. 28g • pro. 6g • fat 6g • sat. fat 3g
• chol. 120mg • sod. 120mg • calc. 131mg • fiber 0g