No Churn Chai Ice Cream Affogato

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.