Chai Spiced Ginger Crunch Ice Cream
Why I Love This Recipe
Adapted from Mark Bittman's recipe for Cornstarch Ice Cream
Ingredients You'll Need
1 1/2 cups low fat milk
1 cup heavy cream
pinch of salt
1/2 cup sugar
1 tsp. vanilla extract
2 tsp. chai spice blend (or make your own blend)
3 Tbls. cornstarch
1/2 cup crushed ginger snaps (about 6-8 cookies)
Reserve 1/2 cup of milk.
Mix remaining milk, cream, sugar and salt in a saucepan over medium-low heat. Cook until mixture begins to steam.
In a bowl, whisk cornstarch, chai spice, and remaining milk; there should be no lumps.
Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes.
Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract.
If mixture has lumps, strain it into a bowl.
Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer).
When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer’s instructions, adding ginger snaps at the end of the process.