Chai Ice Cream Recipes

CHAI TEA ICE CREAM

Steps:

• Mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. Strain mixture through a colander into a large bowl. Add up to 1 cup more milk to cut spice level and sweetness to your liking.
• Pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions.
• Stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.

CHAI ICE CREAM

Steps:

• Combine coriander, peppercorns, allspice, cloves, cardamom, and cinnamon in a small skillet over medium-high. Cook, swirling pan frequently, until fragrant, 2 to 3 minutes. Combine toasted spices, milk, ginger, and salt in a medium saucepan. Bring to just under a boil, then remove from heat and let stand 45 minutes. Return to a simmer; add tea. Remove from heat; let steep 10 minutes. Strain through a cheesecloth-lined sieve (you should have about 2 cups; if not, add more milk); discard solids.
• Prepare a large ice bath. Return mixture to saucepan and add 1/2 cup sugar; bring to a simmer. In a large bowl, whisk remaining 1/2 cup sugar into egg yolks. Gradually whisk in half of milk mixture. Pour back into pan and cook over medium, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, 5 to 6 minutes. Pour custard through a fine-mesh sieve into a bowl. Add heavy cream. Place in ice bath. Let chill, stirring occasionally, at least 30 minutes. Refrigerate until very cold, at least 2 hours and up to 2 days.
• Freeze custard in an ice cream maker according to manufacturer's instructions. Serve ice cream soft from machine, or freeze in an airtight container up to 2 weeks. If frozen for more than 4 hours, let ice cream stand at room temperature 10 to 15 minutes before serving.

CHAI ICE CREAM

Steps:

• Beat yolks and sugar for about 3 minutes until thick and pale.
• Add tea and stir.
• Heat cream in a large heavy saucepan on medium for about 10 minutes until very hot and bubbles apper on edge of saucepan.
• Slowly add tea mixture, stirring constantly.
• Heat and stir for about 8 minutes until slightly thickened.
• Transfer to a bowl and let stand 30 minutes.
• Chill, uncovered, for at least 3 hours.
• Spread in a 9"x9" pan and freeze.
• Stir every hour for 4 hours; freeze until firm.
• Serve with carob chips sprinkled over top.
• Enjoy!

CHAI ICE CREAM

Steps:

• In a medium-sized pot, place 1/2 of the sugar, the tea and spices (spice amounts may be adjusted to your taste). Add the milk and stir well. Boil gently for about 5 minutes, or until the liquid is reduced minimally.
• While the tea is warming, whisk together egg yolks, remaining sugar, and pinch of salt.
• Pour the chai mixture slowly through a seive into the eggs, whisking vigorously (otherwise the eggs will curdle).
• Return the mixture to the pot (after removing chai sediment). Heat the custard, stirring gently, until about 170 degrees F. Monitor carefully, as the eggs will scramble if too hot!
• Place pan in an ice-bath to cool quickly, then cool in the refridgerator for about an hour.
• Transfer to ice-cream maker and freeze according to directions.
• If using, stir in chocolate chips near the end of the freezing process.