It was my hubby’s birthday on Tuesday. I like birthdays a lot. And I really like planning months in advance what gift I should get him. I am obsessive like that. 🙂 This year I decided to give him an experience, one I can share with him. Since he has only been on an airplane (a Boeing) once, 21 years ago, I was opting for an adventure involving leather jackets, Ray Ban sunglasses and little black boxes.
It was decided: an introductory course with a short flight and some technical airplane stuff I have no clue about. Brilliant!
So before long we were in the sky in a Cessna 172; a four-seat airplane – smaller than you’d expect – with Kenny Loggins singing Danger Zone in the background. My hubby was Maverick and I was Goose. For about ten minutes or so my hubby actually flew the plane himself; never had I a prouder moment.
It was awesome, and a bit scary! But it is definitely something we’ll remember forever.
Another thing I’ll remember forever is this chai tea ice cream. I tasted chai tea for the first time about six years ago and I loved it. With notes of cinnamon, cardamom and star anise it is exciting yet comforting at the same time. I’m quite certain this would make a great milkshake too.
250 ml full cream milk
500 ml cream
4 tablespoons sugar
4 tablespoons honey
Pinch of salt
1 teaspoon vanilla essence
4 chai teabags
4 egg yolks
- Warm milk, sugar, honey, half the cream, salt and vanilla essence in a saucepan.
- Insert the teabags and let it cool for 30 minutes to room temperature.
- In a separate bowl, whisk the egg yolks.
- Take out the teabags and slowly pour the milk mixture into the eggs while whisking continuously.
- Pour back into the saucepan and heat. Stir with a spatula and scrape the bottom of the pan to form a custard. When the spatula is covered when removing it from the mix, the sauce is ready.
- Pour the mixture through a strainer and add the rest of the cream.
- Chill for 12 hours.
- Churn your ice cream according to your machine’s specifications.