转眼又要秋天了，还记得去年秋天，我给大家送上了我最爱喝的奶茶之一：印度香辣奶茶 Chai Tea 点击这里进入
可是大夏天的，喝这个有点太热太腻了。所以我就把它做成冰淇淋了 :)

Last fall, I blogged about how to make Chai Tea (Click here to see how to make Chai Tea). It is one of my favourite drinks, provided when the weather is cold.
In the summer, I enjoy it as an ice cream flavour!

做法还是蛋奶冰淇淋的做法，只是前面加了个煮茶的步骤
The procedure is pretty much the same as the basic ice cream (Click here for basic ice cream recipe), except I added one step to steep the tea first.

主要原料：蛋黄3个，白糖50克，牛奶200毫升，鲜奶油300毫升，水100毫升，红茶包2个，香料若干 (图中的香草精华和可可粉这次没有用上)
Ingredients: 3 yolks, 50g sugar, 200ml milk, 300ml whipping cream,
100ml water, 2 Darjeerling tea bags, Spices
(Didn't use the vanilla or cocoa powder in this old ingredient chart)
 

香料还是这些：肉桂皮、小茴香籽、小豆蔻籽、丁香、姜
1 stick of cinnamon, 8 green cardamons, 8 cloves, a pinch of fennel seeds (or anise seeds), a few ginger slices

做法：
1。煮开水，把香料和茶包放进去，小火闷10分钟。 Boil water, put in the spices and tea bags, simmer for 10 minutes.
2。加牛奶，煮开后熄火放凉。 Add milk and boil. Cover until cool.
3。蛋黄+白糖 (不要加热)。 Break the yolks into sugar without heating yet.
4。完全混合蛋黄和白糖 (不要加热)。 Mix well (no heat).
5。把放凉的奶茶过滤一下，倒入蛋黄白糖混合物。 Filter the cooled milk tea and pour it in.


按照蛋奶浆的做法，慢火耐心的煮，不停的搅拌，一直到奶浆浓厚：木勺背上能挂浆，用手指划过不会马上合起来
Cook on very low heat, stir constantly. Do not let the liquid to boil. Reduce the liquid until thicken and forms a custard base, i.e., the mixture would hang on the back of the spoone, and when a finger run over, the mixture will not come together right away.



在冷藏室完全冷却后，注入鲜奶油，混合均匀
放入冷冻室，每半个小时搅拌一次，直到冻结均匀，大约3小时
Cool the cusard in fridge, mix well with whipping cream.

Freeze and stir every half an hour for 3 or 4 hours.




就这样，大夏天，也能享受一杯香浓的印度奶茶了
Now you could too enjoy a cup of Chai when it's hot out!



下午茶，不一定都要热乎乎的哟 :)


小提示
● 如果想吃不加香料的奶茶冰淇淋，可以不用煮开水，直接煮牛奶加茶包，凉下来之后，按其余步骤制作

Tips:
● If you like to make normal black tea ice cream, you could obmit the spices and water, use the milk to steep the tea bags (any other black tea would do too), cool, and continue with the rest of the process.