Chai Ice Cream In Caramel Cups Recipes

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Soften the ice cream in a large bowl. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours.
• Unwrap the caramel squares and place them on the baking sheet spaced about 2 inches apart. Bake until melted and softened. Place another piece of parchment on top and press the caramel into a circle. Cool another 2 minutes. Peel the caramel circles off the parchment and press into mini muffin pans to form a small cup shape. Cool completely.
• Scoop ice cream into cups and garnish with almonds.

Steps:

• Combine coriander, peppercorns, allspice, cloves, cardamom, and cinnamon in a small skillet over medium-high. Cook, swirling pan frequently, until fragrant, 2 to 3 minutes. Combine toasted spices, milk, ginger, and salt in a medium saucepan. Bring to just under a boil, then remove from heat and let stand 45 minutes. Return to a simmer; add tea. Remove from heat; let steep 10 minutes. Strain through a cheesecloth-lined sieve (you should have about 2 cups; if not, add more milk); discard solids.
• Prepare a large ice bath. Return mixture to saucepan and add 1/2 cup sugar; bring to a simmer. In a large bowl, whisk remaining 1/2 cup sugar into egg yolks. Gradually whisk in half of milk mixture. Pour back into pan and cook over medium, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, 5 to 6 minutes. Pour custard through a fine-mesh sieve into a bowl. Add heavy cream. Place in ice bath. Let chill, stirring occasionally, at least 30 minutes. Refrigerate until very cold, at least 2 hours and up to 2 days.
• Freeze custard in an ice cream maker according to manufacturer's instructions. Serve ice cream soft from machine, or freeze in an airtight container up to 2 weeks. If frozen for more than 4 hours, let ice cream stand at room temperature 10 to 15 minutes before serving.