Chai Ice Cream with Saffron Oranges

Chai Ice Cream


  • 10g star anise
  • 3 cinnamon sticks
  • 20 cloves
  • 15 black peppercorns
  • 50g ground cardamom
  • 10g fennel seeds
  • 40g allspice
  • 80g English breakfast tea
  • 1200mls milk
  • 1800mls cream
  • 560g egg yolks
  • 630g sugar


  1. Place all of the chai ingredients in a saucepan except the English breakfast tea. Add the milk and cream. Bring to a simmer. When simmer is reached, remove from the heat and strain through cheesecloth or a fine strainer. Allow to cool slightly.
  2. Whisk together the egg yolks and the sugar in a clean bowl.
  3. Add the milk and cream mixture into the yolks and sugar mixture. Put mix back on the stove and cook to near boiling (but do not boil).
  4. Place the English breakfast in a piece of cheesecloth (or use a tea bag) and soak in the hot liquid until you have the desired taste. Allow to cool.
  5. Strain the hot milk mixture into bowl sitting on an ice bath.
  6. Let it rest until it thickens.
  7. Place in an ice cream churner (or mixer) and churn until desired thickness, place in a mould and freeze.

Saffron Oranges


  • Large pinch of saffron
  • 20 peeled and cleaned orange segments
  • 750mls water
  • 300g castor sugar
  • 15 cardamom pods


  1. Dissolve sugar and water, cardamom, and saffron and on a medium heat reduce by two thirds.
  2. While this is still hot pour over the orange segments and cover with glad wrap until they go tender. If they look as though they are going to overcook, strain and cool in the fridge.
  3. Use toasted almond powder as the base for the ice cream when portioning.
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