Very Vanilla Chai Ice Cream
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This one is the perfect after dinner cool off when you have been serving hot curries. A little fragranced, and super delish!
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Chai Sugar Syrup
- 400 Grams raw caster sugar BUY
- 100 Grams water
- 5 Teaspoons Very Vanilla Chai Powder Recipe
- 200 Grams egg whites
- 1 Teaspoon cream of tartar
- 2 Teaspoons vanilla bean paste BUY
- 600 Grams cream BUY
To make the sugar syrup, place all ingredients into the Thermomix bowl and cook 10 min/120°C/speed 3. Strain and discard the solids. Set syrup aside.
Place the egg whites and cream of tartar into a very clean and dry Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3/MC off.
Slowly trickle the sugar syrup in through the hole as you whip 6 min/Butterfly/speed 3/MC off.
Whip 20 min/Butterfly/speed 3/MC off.
Place Thermomix bowl into the fridge, with the Butterfly still in place. When the bowl is completely cold, place back into the machine and add vanilla and cream.
Whip 20-40 sec/Butterfly/speed 3 or until soft peaks form.
Pour into insulated containers for freezing and place into the freezer for several hours.
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