Ingredients
2cansfull fat coconut milk
⅔cuphoney
⅔cupwater
1tsppure vanilla extract
½tspcinnamon
fine grain sea salt
1 ½tsparrowroot starch
8pcsspiced chai tea bags
2cupswater
Preparation
In a Dutch oven or a big, heavy-bottomed pot, combine the coconut milk, honey, water, vanilla, cinnamon, and salt. Bring to a gentle simmer over medium heat while whisking often.
While the mixture warms up, whisk the arrowroot starch with a couple of tablespoons of the coconut milk mixture in a small bowl until thoroughly incorporated and no lumps remain.
Once the coconut milk mixture reaches a gentle simmer, pour the arrowroot mixture into the pot and simmer, whisking constantly, for one minute.
Remove from heat, let cool to room temperature, then place the bowl in the refrigerator until the mixture is completely and thoroughly chilled.
Before you start your ice cream maker, place your future ice cream container in the freezer to chill. Use a spoon to scoop off the thickened top layer of ice cream and discard it.
Whisk together the chilled mixture in case the honey has separated from the rest. Pour the mixture into your ice cream maker and freeze according to your manufacturer’s instructions, then transfer it to your chilled container. Freeze for several hours.
Bring 2 cups of water to a boil and pour the water over 8 chai tea bags.
Steep for 4 minutes, then remove the bags.
Scoop your ice cream into small bowls, then pour hot tea into the bowls. Serve immediately!
