Chai Ice Cream
A creamy, spiced ice cream infused with the warm flavors of chai tea. This dessert combines aromatic spices like cardamom, cinnamon, and ginger with rich milk and cream for a perfectly balanced, indulgent frozen treat. Simple to make and perfect for everyday enjoyment.
Equipment
- Medium Saucepan – 1
- Measuring cups and spoons (1 set)
- Tea bags or loose leaf tea strainer – 2
- Grater – 1 (for ginger)
- Mixing Spoon: 1
- Ice Cream Maker (1)
- Covered container for freezing – 1
Ingredients
- 1 cup 2% milk
- 2 cups heavy cream
- ½ teaspoon cardamom pods
- ¼ teaspoon whole cloves
- ¼ teaspoon black peppercorns
- 2 cinnamon sticks
- 1 tablespoon fresh grated ginger
- 2 tea bags black tea English breakfast or other
- 1 vanilla bean or 1 teaspoon vanilla extract
- 5/8 cup sugar 1/2 cup + 2 tablespoons
Instructions
- Prepare the Spices: Start by gathering all your chai spices: cardamom pods, whole cloves, black peppercorns, cinnamon sticks, and fresh ginger. Using the flat side of a knife or a spice crusher, gently smash the cardamom pods to release the seeds, which carry the most flavor.This step ensures your ice cream is infused with maximum aromatic depth, giving it that classic chai warmth.
- Heat the Milk and Spices: Pour 1 cup of 2% milk and 1 cup of heavy cream into a medium saucepan. Add all the prepared spices to the milk mixture. If you are using a vanilla bean, split it lengthwise and scrape the seeds into the pan, adding the pod as well. Place the saucepan over medium heat and warm the mixture slowly until it reaches just below a simmer. Stir occasionally to prevent the milk from sticking or scorching at the bottom. You want the milk hot enough to extract the flavors from the spices without boiling.
- Steep the Tea: Once the milk-spice mixture is hot, add 2 tea bags (or loose leaf tea in a tea strainer) to the saucepan. Remove the pan from direct heat, cover it with a lid, and allow the tea to steep for 15 minutes. This step draws out the deep, bold flavors of black tea, which complement the warmth of the spices beautifully. Resist the temptation to rush this process—longer steeping gives the ice cream a richer, more robust chai taste.
- Extended Spice Infusion: After the initial 15-minute steep, remove the tea bags carefully to avoid any bitterness from over-extraction. Cover the pan again and let the mixture continue to infuse for another 30 minutes. This slower, longer steep allows the spices to release their subtle oils into the milk, creating a deep, aromatic flavor that will carry through in every creamy bite.
- Strain the Mixture: Once your milk has absorbed all the chai flavors, it’s time to strain. Place a fine mesh sieve over a large bowl and pour the liquid through, discarding the spent spices and tea bags. This ensures your ice cream base is silky smooth, with no gritty bits, creating a luxurious texture that’s perfect for freezing.
- Sweeten and Finish the Base: Return the strained milk mixture to the saucepan or a clean bowl. Add the remaining 1 cup of heavy cream (or remaining half, depending on your measurement) and the sugar.If you opted for vanilla extract instead of a bean, add it now. Stir gently until the sugar is fully dissolved. This step balances the warmth of the spices with just the right sweetness, creating a harmonious chai flavor that isn’t overpowering.
- Chill Before Freezing: Allow the sweetened chai base to cool to room temperature, then place it in the refrigerator until thoroughly chilled—at least 1 to 2 hours. Chilling the mixture ensures that your ice cream will freeze evenly and develop a creamy texture instead of ice crystals. This patience pays off with a rich, luscious frozen dessert.
- Freeze Using an Ice Cream Maker: Once the mixture is fully chilled, pour it into your ice cream maker according to the manufacturer’s instructions. Churn the ice cream until it reaches a soft, creamy consistency, usually around 20–30 minutes. This step aerates the ice cream while maintaining the silky texture, giving it that light yet indulgent mouthfeel that’s signature to homemade ice cream.
- Firm Up in the Freezer: Transfer the churned ice cream into a covered container. Smooth the top with a spatula, then seal tightly. Place the container in the freezer for at least 8–10 hours or overnight. This firming step allows the ice cream to set completely while the flavors continue to meld, resulting in a rich, creamy dessert with a perfectly spiced chai essence in every bite.
- Serve and Enjoy: Before serving, allow the ice cream to sit at room temperature for 5–10 minutes to soften slightly, making scooping easier. Serve in bowls or cones, or pair with warm desserts like apple pie or spiced cookies for a decadent treat. Every spoonful should carry the comforting aroma of chai with the indulgent creaminess of homemade ice cream—an irresistible combination for any occasion.
Notes
- Smash cardamom pods and lightly bruise other spices to release natural oils for maximum flavor.
- Use high-quality black tea for a rich, aromatic base; steep longer for a stronger chai taste.
- Chill the ice cream mixture thoroughly before churning to ensure a creamy, smooth texture.
- Adjust sugar according to your preferred sweetness level.