Product Review, and a free recipe - Cinnamon Chai Ice-cream

This post is thanks to Hannah of Wordstorm who asked if I would like to try and review the new Bondi Chai Single Serve Sachet Chai Latte range.  Of course I said yes, and promptly received a box of Club Cinnamon and a Box of Vanilla Honey Chai Latte sachets.  The drinks are made-up on skim milk (to make them 99% fat free).  I also tried making them just with hot water … I really liked it … just a less-creamy version of the same thing.  Yum!!

Now I will admit that normally speaking I’m not a massive fan of chai drinks, but I was intrigued about these flavours and was keen to give them a go.  Once I tasted them I was impressed by the sweetness, and the flavours are great.  My favourite, especially as a winter-warmer type drink is the Club Cinnamon.  My mind instantly went to apple pie and cinnamon, and with a little more thought I decided that this drink sachet could actually be used to create an amazing cinnamon chai ice-cream to accompany apple pie, or just by itself, or with anything really.  I LOVED how this make-it-up-as-I-go-along creation turned out, and decided to share my recipe here as part of this review.  

So, here it is:  Wen's Cinnamon Chai Ice-cream 

Ingredients: (I used a basic Premium Ice-cream recipe that came in the booklet with my ice-cream maker, and tweaked it to be what I wanted)

- 2 sachets of Bondi Chai Club Cinnamon Chai Latte

- 2 whole eggs

- 3 egg yolks

- 3/4 cup sugar
- 1 1/2 cups skim milk
- 1 1/2 cups light thickened cream

Method:
1. Whisk the milk and cream together in a medium-sized saucepan.  Pour in the Bondi Chai Club Cinnamon Chai Latte sachets....

... and whisk.  My cute helper, Bethany was very excited to assist with this recipe!

2. Bring the mixture to the boil over medium heat, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.

3. Combine eggs, egg yolks and sugar in a mixing bowl with an electric mixer ...

...and mix until the mixture turns a pale yellow and thickens (about 2 minutes).

4. Measure 1 cup of the hot milk/cream/chai mixture.

5.  With the mixer turned on at low speed, slowly pour the hot liquid into the egg / sugar mixture in a steady stream.

6.  Once thoroughly combined, turn the mixer off, and pour the entire egg/sugar mixture into the saucepan with the remaining milk/cream/chai mixture, and whisk together.

7.  Cook over a low to medium heat while stirring constantly until the mixture is thick enough to coat the back of a spoon.  Watch it like a hawk ... the messy sides of my saucepan in the pic above,  may or may not indicate that I had a boil-over situation at some point!! LOL!

8.  Pour the mixture into a heat-proof bowl, cover with plastic wrap, and place in the refrigerator until well-chilled.

9.  Follow the instructions from your ice-cream maker to churn the mixture until it forms a thick ice-cream.  Store in an air-tight container in the freezer.

There's only one way to describe this .... Spoon-lick'n YUM!!

Oh, and thanks to my good friend Sara .... Sara Lee that is ... for the amazing apple pie to go under a scoop of this ice-cream!  Yep, although I love a good bake-off, sometimes convenience still wins out!

Hope you enjoy it as much as we have!  Oh, and you can grab some Bondi Chai Single Serve Sachets at Woolworths stores across Australia.