Dona Chai Caramel
1/2 cup Dona Masala Chai
2/3 stick unsalted butter
3/4 cup dark brown sugar
1 can condensed milk
Ice Cream Base
4 egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy cream
2 teaspoons vanilla extract or vanilla bean paste
For the Dona Chai caramel:
Add all ingredients to medium saucepan. Cook over low heat stirring often, until caramelized (probably about 20 mins) Add salt to taste.
Pour into a container and cool in fridge.
For the Ice Cream:
Combine heavy cream, whole milk, 1/4 cup sugar and vanilla in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. Pour into a container and cool in fridge.
- Whisk egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in warm cream mixture. Return the mixture to a saucepan and cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over ice water, let cool, stirring occasionally.
- Process custard in an ice cream maker according to manufacturer's instructions. Transfer to a container and fold in cooled chai caramel. Freeze until firm, at least 4 hours.