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chai scones with no churn buttermilk ice cream served with a masala meade

No Churn Ran Lew Dairy Buttermilk Ice Cream with Buttermilk Chai Scones

Ingredients

For the No Churn Buttermilk Ice Cream

  • 2 cups Heavy Whipping Cream
  • 1/4 cup Dry Milk Powder or 30 grams by weight
  • 1 14 oz can sweetened condensed milk
  • 1 cup Ran Lew Dairy Buttermilk
  • 2 tsp. vanilla bean paste or vanilla extract

For the Chai Scones

  • 3 cups All-purpose flour or 375 grams, by weight
  • 1/3 cup granulated sugar or 50 grams by weight
  • 2 Tbsp. baking powder
  • 1 tsp. salt
  • 1 Tbsp ground chai spice empty 2 Vanilla Chai tea bags and grind in a coffee or spice grinder
  • 3/4 cup cold unsalted butter, grated or 180 grams by weight
  • 1 cup Ran Lew Dairy Buttermilk

Instructions

For the No Churn Buttermilk Ice Cream

  1. Add 2 cups of heavy whipping cream and 30 g of dry milk powder to the bowl of a stand mixer fitted with the whisk attachment.

  2. Whip on medium speed for 3-4 minutes or until the cream reaches stiff peaks. Set aside.

  3. Combine the sweetened condensed milk, buttermilk and vanilla in a mixing bowl. Whisk together until well combined.

  4. Fold whipped cream mixture into buttermilk mixture. Fold until there are no whipped cream streaks and mixture is combined.

  5. Add to an air tight container fitted with a parchment circle on top. Freeze for 6 hours or overnight.

For the Buttermilk Chai Scones

  1. Preheat oven to 375 degrees.

  2. Prepare baking sheet with parchment paper, and set aside.

  3. To a mixing bowl, add all purpose flour, granulated sugar, baking powder, salt, and chai spice. Mix to combine and set aside.

  4. Grate cold, unsalted butter. Add to flour mixture and coat butter pieces with the flour mixture.

  5. Add cold buttermilk, and mix with a rubber spatula or hands until combined.

  6. Turn dough out onto a lightly floured surface. Using a dough scraper, fold dough on top of itself to help create layers and combine dough. Continue to fold until there are no small bits of dough left.

  7. Hand pat or roll dough to desired thickness. Using circle cookie cutter, cut dough rounds and place on baking sheet. Gently push dough scraps together and cut remaining dough into rounds.

  8. Brush rounds with heavy cream and sprinkle with sugar.

  9. Bake for 20-25 minutes or until tops are golden brown.

To Serve:

  1. Split Scone in half; sandwich in a scoop of the no Churn Buttermilk Ice Cream and enjoy!