Coconut Chai Ice Cream
4 hours 5 minutes
3 teaspoon Gathering Place fennel seed
½ teaspoon Gathering Place black pepper, whole
1 teaspoon Gathering Place cardamom seeds
¼ teaspoon Gathering Place ginger powder
2 Tbsp Gathering Place honeybush tea, loose leaf
2 teaspoon Gathering Place true cinnamon powder
½ teaspoon Gathering Place nutmeg powder
- ½ teaspoon Gathering Place sea salt
- ¼ - ½ cup honey
- 3 ½ cup coconut milk
Do not shake cans of coconut. Scoop out the thick coconut cream that has solidified at the top of the can and set aside. Pour remaining coconut water into a small pot.
Coarsely grind fennel, peppercorns, cardamom in a spice grinder or mortar and pestle; add to coconut water along with candied ginger, honeybush, cinnamon, nutmeg and vanilla bean. Bring to a boil and simmer for 5 minutes. Remove from heat, cover ands allow to steep for 15 minutes. Strain through fine sieve, discard solids and stir. Add coconut cream, salt and honey and increase to your liking.
Transfer to fridge and allow to chill completely, at least 4 hours. Follow the instructions of your ice cream maker. While ice cream is churning place an empty glass bowl in freezer. When ice cream is ready, transfer to chilled bowl. Serve immediately or store in freezer. Allow ice cream to sit out before scooping and serving if completely frozen.