Dessert is superior to all other meals of the day -- you can quote me on that. So why not make some vanilla ice cream of your own with a blueberry chai swirl for added spice and sweetness!? This recipe is simple but yields a dessert that is fancy without being unapproachable. The tart wild blueberries are complemented by the warming chai spices, then combined with rich vanilla for an unbeatable combo. You'll want this dish all spring & summer long.
For the blueberry chai swirl
For the ice cream
Heat blueberries and sugar in a saucepan over medium heat. Let cook down for 5-10 minutes or until blueberries begin to break down and become juicy. Add masala chai concentrate. Use the back of a wooden spoon to crush the blueberries. Let the sauce cook for another few minutes, then strain into a shallow and wide bowl. Place bowl in the freezer so that the sauce sets.
Remove ice cream from the freezer to thaw. Once the sauce has thickened remove from freezer (you want the sauce to have some ice shavings in it, but still be spreadable). Layer ice cream (about 1inch thick) into a quart container, and then spread a layer of blueberry chai sauce. Alternate like this until the container is full. Freeze and then scoop.