No-Churn Chai Tea Ice Cream
- 2 cups whipping cream, cold
- 2 x 385g cans condensed milk
- Chai tea (the leaf content of 3 tea bags or 3 Tbsp. loose leaves)
- Roasted salted peanuts and edible flowers, to garnish
To extract the most flavour from your chai tea leaves, toast them in a dry pan over a low heat, mixing for a minute or two until they become fragrant. Take care not to burn them. Steep the toasted tea leaves in ½ cup hot water to make a strong brew. Drain 2/3 of the leaves and keep the remaining with the actual brewed tea for flavouring.
To make the no-churn ice cream, whip the cream to stiff peaks. Add the condensed milk and fold to combine before stirring in the cold-brewed tea evenly. Freeze overnight. Scoop out with a warm ice cream scoop.
Serve with a sprinkle of roasted salted peanuts and finish with a few edible flowers or purple violets.