The mix of cinnamon, fennel, star anise, pepper corn, cardamon and ginger make for a stunning and exotic ice cream flavor. I love to mix in crushed atta biscuits after the ice cream has been churned to make this the full chai tea time experience (chai tea is often served with atta biscuits). In the photos you will also see chocolate chips and candied ginger mixed into the ice cream. After testing and much tasting I have concluded that the ice cream shines the most with just the atta biscuits mixed in. So, it is recommend that you omit any other mix ins.
Finding an excellent ice cream base has been a journey, but I think I am getting close to perfecting the recipe. I started out with some homemade oat milk and cooked it, that way you get thickening, similar to what you would traditionally achieve from cooking egg yolks. The other secret I have discovered is using xantham gum. To activate the xantham gum, all you have to do is add it to liquid, it will instantly help to thicken your ice cream to prevent it from icing up. I have found that it also makes the ice cream easier to scoop. Using a syrup to sweeten, like brown rice syrup or agave, is ideal for ensuring a creamy texture that doesn't freeze too hard. Finally, using a good & fatty coconut milk is crucial for a creamy ice cream that also will fluff up while churning. I like to use Aroy-D.
With all that said lets get into the recipe!
Ingredients (for about one quart)
In the pan
1 1/2 tsp black tea of choice (I used decaf earl grey)
1/4 cup brown sugar
1 cup oat milk
1/4 tsp fennel
1/4 tsp ginger
2 peppercorns
half a cinnamon stick (a 3/4" piece)
7 green cardamon pods
2 cloves
1 star anise
pinch of salt
In the blender
14 oz can of coconut milk
1/2 tsp xantham gum
1/4 cup brown rice syrup*
for the atta biscuits
1/4 cup vegan butter at room temp
2 Tbs powdered sugar
1/2 cup flour
1/4 tsp baking powder
1/8 tsp baking soda
pinch of salt
1 1/2 Tbs water at room temp
* Can be substituted for with corn syrup, agave syrup, maple syrup, etc. Just keep in mind that brown rice syrup is typically less sweet then all the other options, so if you substitute it; maybe use a bit less.
Instructions
1. Roughly grind all of the spices in a mortar and pestle.
2. Combine all the "in the pan" ingredients (including the ground spices) in a medium-sized sauce pan. Cook on medium until the mixture starts to simmer and get all thick and gooey. Take it off the heat and allow the spices to infuse for 10 minutes.
3. Once the chai oat milk goop has infused for 10 min, pour it through a sieve into a blender with the coconut milk, xantham gum and brown rice syrup. Blend until everything is well combined. Pour the custard into a clean bowl and cover with plastic wrap. Chill it in the fridge for at least 4 hrs - overnight.
4. Preheat the oven to 320°F. Make the atta biscuits by whisking together the butter and powdered sugar. Add the flour, baking powder, baking soda and salt to the butter mix and combine until a crumbly dough forms. Add in the water and knead, just barely, to get a dough.
5. Shape or roll into biscuits. It doesn't really matter how they look because you will be crushing them. Bake for 15 minutes or until golden, the biscuits will feel soft at first but once they cool they will become crunchy. Let them cool completely before storing in an air tight container until you are ready to crush them and add them to the churned ice cream.
6. Churn the chilled custard and then transfer it into a cold pan, swirl in the biscuit crumbles and freeze for at least 4 hr before serving. It is best to let the ice cream sit at room temp for 10 minutes before serving.
atta biscuit recipe altered from Hebbars Kitchen
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