No Churn Chai Ice Cream Affogato

If you like Chai latte's, coffee and ice cream, this one may be your idea of paradise.

Done in 2 minutes, 6 hours

Serves 6-8

Dish by Ori Goldberg

Ingredients

Chai ice cream:

3 large eggs, separated

1/2 tspsalt

3 black tea bags

90gcaster sugar

1 tspcinnamon

1 tspground ginger

1 tspground cardamom

1/2 tspground cloves

1/2 tspblack pepper

300mldouble cream

To serve:

espresso

50g biscotti

50ghazelnuts, roasted

No churn chai flavoured ice cream, served with hot espresso, and a biscotti and hazelnut crumble. Possibly the best affogato we've ever made.

Method

For the ice cream, start with the tea infused cream. Get the double cream in a saucepan over medium heat, adding the tea bags, and allowing to come to a simmer. Turn off the heat, and allow to steep for 5 minutes to allow the tea to fully infuse. Allow to completely cool before whipping into soft peaks.

Whisk the egg whites into semi-stiff peaks, with a pinch of salt, and leave to the side whilst you whip the egg yolks with the sugar and spices, until fluffy, thick and pale yellow.

Fold the cream into the egg yolks, followed by folding the egg whites in, and once fully incorporated, pour gently into a dish and allow to freeze for a minimum of 6 hours, but can be over night.

For the garnish, roast some hazelnuts before bashing them into a rough crumb, and crumbling some almond biscotti with your hands to top our affogato with.

Spoon a couple balls of ice cream into your favourite glass, pour over some hot espresso, and serve with our hazelnut and biscotti crumb.

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!