White Chocolate Malted Ice Cream

This is probably my least favorite flavor of all the ice cream I've made so far. There's something about the combination of the malted power and white chocolate that just makes it a bit cloying and hard to take. However, this ice cream went pretty well with a cherry pie my sister made, because the tartness of the cherries cut through a lot of the sweetness of this ice cream. I don't have too much to say about this, probably because:
a) I made this last week
b) I'm currently in the process of dying of the plague/ whooping cough
If you want to try your own hand in it, or have a cherry pie that this would go tastily with the recipe is here. This was a variation on the chocolate ice cream, which might be better.

Baklava Ice Cream

I found this recipe at the Desert Candy blog. Apparently the woman who runs it went through and tried to make 20 different types of ice cream in twenty days. I can do nothing buy admire her audacity, especially since I'll be mining her hard work for tasty treats for the next couple of weeks. Also, she's clearly learned the art of taking attractive food pictures, a feat I fear I will never master. It's always "Look! It's ice cream! In a bowl!" Of course, methodology could have something to do with that. I'm sure she probably puts a lot more thought into taking the picture than I do. Mainly because my thought process is "I'm going to have some ice cream. Oh, I should probably take a picture for the blog first." *picture snap* It's kind of a shame because I feel like I'm letting the food down. I'm looking at the picture now, and the ice cream doesn't look particularly tasty. However, that's clearly not the ice cream's fault, because it is particularly tasty. So it can only be my fault.
Anyway, the only advice I could recommend is that she suggests crumbling actual baklava and putting it in the ice cream, and that seems like a sensible option unless you randomly have fillo dough in the house. You use a tiny portion of it, and it's a complete bitch to work with, as I found out this afternoon. However, the walnut crunchy bit is particularly tasty, and would probably also work well on an apple pie or something.

Chai Latte Mix

I love tea a pretty serious amount. Like, for real, for realz love it. I've had entire conversations dedicated to my love of tea, and I'm talking about hour long conversations. So when a recipe to make chai latte appeared in a random cookbook I was looking at, I couldn't pass it up.
It's pretty good, although I recommend leaving the pepper out. I added the pepper and it made the mix a little too hot in a spicy way. But otherwise it's fine.
Ingredients:
2 ½ tps. Ground ginger
2 tsp. Ground cinnamon
¾ tsp. Ground cloves
¾ tsp. Ground cardamom (optional)
1 tsp. Ground allspice
1 tsp. Ground nutmeg
½ tsp. Freshly ground black pepper
1 ½ cups unsweetened instant tea or decaffeinated instant tea
1 ½ to 2 Cups sugar
1 cup nonfat dry milk powder
1 cup powdered nondairy creamer
1 cup French Vanilla flavored powdered nondairy creamer

Directions:

Combine spices and tea in a food processor or blender. Blend 1 to 2 minutes or until mixture becomes a fine powder. Pour into a large bowl. Add sugar to food processor or blender (without cleaning it), and process about 30 seconds. Add sugar to bowl of spices. Stir in milk powder and creamers; blend well.

To serve, stir 2 heaping tbsp. Chai Tea Mix into a mug of hot milk or boiling water

The recipes came with the following additions and things, and while I can't vouch for them, it is making me consider making some vanilla ice cream so I can check out that Chai Shake.

Chocolate Chai Mix: Add ½ cup unsweetened cocoa along with dry milk powder to the blend above. Follow serving directions above (They recommend milk here)

Chai Shake: Blend ¼ cup Chai Tea Mix, 1 cup milk, and 3 ½ cups vanilla ice cream in a blender

White Chocolate Chai: Add ¼ cup finely chopped premium white chocolate (such as Lindt or Ghiradelli)
To 1 cup Chai Tea Mix. Stir well. Follow serving directions above with 2 heaping Tbsp. Per cup of hot milk or boiling water.

Chai Gelato

This is basically a bastardization of a recipe for Green Tea Gelato, I'd already tried making. It worked well for the green tea, and I figured that almost any kind of tea could be substituted in. I wasn't sure how great the chai would work so I halved the recipe. I have to say though, it came out pretty tasty. The chai taste is pretty strong so keep that in mind.
Recipe:
Ingredients:
3 1/4 cups whole milk (but I used skim and there wasn't a problem)
8 green tea bags
1/4 cup powered fat free milk
8 Large egg yolks
1 cup granulated sugar
1 cup heavy cream

Directions:
Place the milk in a medium saucepan and heat to a simmer. Pour half of the milk over the tea bags in a medium bowl and let steep for 30 minutes; strain, pressing all liquid from the tea bags. Stir powdered milk into remaining milk and keep warm over low heat. Place egg yolks and sugar in a medium bowl. Using a hand mixer or whisk, beat until thick and pale yellow (the consistency of mayonnaise). While mixing, slowly add the hot milk and whisk until blended. Stir the egg mixture back into the saucepan and add the tea-infused milk; increase the heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180 degrees when checked with an instant thermometer (I didn't bother using the thermometer. A way to know if you have a custard sauce is that the liquid will coat the back of a wooden spoon). Strain the custard through a fine mesh strainer into a medium bowl. Stir in cream and refrigerate at least 6 hours. Then just put in your ice cream freezer like normal.