← All recipes

🍰 Chocolate Chai Cranberry Ice Cream

355 kcal · 30 min · 4 servings

Ingredients

• 5 g Chai tea (2 bags; black spice tea)
• 2 g locust bean gum (2 measuring spoons)
• 500 ml milk (1.5 %)
• 40 g honey (e.g. rapeseed honey)
• 1 piece vanilla pods (approx. 3 cm)
• 30 g dried cranberries
• 125 ml whipping cream
• 1 tbsp grated dark chocolate
• 200 g physalis
• 8 thin waffle rolls (unfilled)

Instructions

1. 1. Heat 100 milliliters of water in a pot until it boils.
2. 2. Add the tea bag to the hot water.
3. 3. Let the tea steep for 10 minutes on low heat with the lid closed.
4. 4. In the meantime, mix carob bean gum, 100 milliliters of milk, and honey in a small bowl.
5. 5. Bring the remaining milk to a boil in another pot.
6. 6. Pour the honey-milk mixture into the boiling milk pot while stirring with a whisk.
7. 7. Let the mixture come to a boil briefly.
8. 8. Remove the pot from the heat.
9. 9. Measure out 2 portions of 200 milliliters each from the hot milk.
10. 10. Slice the vanilla pod lengthwise.
11. 11. Scrape out the vanilla seeds.
12. 12. Add the vanilla seeds and the empty pod to one of the hot milk portions.
13. 13. Let this mixture cool down.
14. 14. Finely chop the cranberries.
15. 15. Add the chopped cranberries to the second hot milk portion.
16. 16. Puree the mixture finely with a hand blender.
17. 17. Let this mixture cool down as well.
18. 18. Squeeze the tea bag.
19. 19. Mix the squeezed chai tea with the remaining 100 milliliters of milk.
20. 20. Let this third milk-tea mixture cool down.
21. 21. Whip the cream stiffly using the beaters of a hand mixer.
22. 22. Reserve half of the whipped cream and put it in the refrigerator.
23. 23. Divide the remaining whipped cream into 3 equal portions.
24. 24. Mix each cream portion with one of the three spiced milk mixtures.
25. 25. Pour the three mixtures into three freezer-safe bowls.
26. 26. Remove the vanilla pod from the vanilla milk.
27. 27. Stir the grated chocolate into the vanilla milk.
28. 28. Cover all three bowls with cling film.
29. 29. Freeze the ice cream for about 2 hours in the freezer compartment.
30. 30. Stir the ice cream with a hand blender about every 30 minutes during this time.
31. 31. Remove the physalis from their husks, keeping 4 pieces for decoration.
32. 32. Rinse the remaining physalis and let them drain.
33. 33. Halve the drained physalis.
34. 34. Let the ice cream thaw briefly in the refrigerator.
35. 35. Shape 4 portions from each ice cream variety using a tablespoon or ice cream scoop.
36. 36. Distribute the ice cream portions among 4 glasses.
37. 37. Add the halved physalis, the reserved whipped cream, grated chocolate, and waffles.
38. 38. Open the 4 reserved physalis husks.
39. 39. Garnish the ice cream cups with them.
40. 40. Serve the ice cream immediately.

Nutrition per serving

• kcal: 355
• Protein: 7 g · Fett/Fat: 19 g · Carbs: 35 g