Chai Ice Cream, Brandy Snap and Apple

Name: Chai Ice Cream, Brandy Snap and Apple
Cook time: 2 h
Total time: 2 h
Yield: Serves 4
Ingredients: 1 teaspoon allspice berries; 2 cinnamon sticks; 1 tablespoon black tea; 500 ml water; ¼ teaspoon ground ginger; 1 teaspoon brandy; 50 grams golden syrup; 50 grams flour; 50 grams butter; 50 grams soft brown sugar; 1 tablespoon brandy; 2 pink lady apples; oil, to grease the tray; 2 tablespoons honey; 1 star anise; ½ split vanilla pod; ¼ teaspoon cardamom seeds or 2 pods, cracked; 2 slices fresh ginger; ½ teaspoon freshly grated nutmeg; ½ teaspoon black peppercorns; 4 cloves; 2 tablespoons apricot jam; ¼ cup sugar; 30 grams butter; 300 ml double cream; 5 yolks; 100 g soft brown sugar; 150 ml milk; 150 ml chai infusion (from above)

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

This dessert has been a favourite of mine for a very long time. It is absolutely delicious and always well received. Although I might occasionally vary the flavours, the basic components of the recipe remain the same: half an apple cooked in caramel, something crisp and ice cream.

Ingredients

Chai infusion

500 ml water
1 tablespoon black tea
2

Dessert
Sous vide
Vegetarian

Method

Chai infusion

Combine all ingredients in a pot and bring to the boil, then reduce heat and simmer for 30 minutes. Strain and discard the solids, and allow to cool.

Chai ice cream

Preheat a water bath to 79°C/174.2°F