Are you ready to spice up your ice cream game? If so, I have just the recipe for you. Today, I am excited to share my homemade Chai Ice Cream Recipe that will transport your taste buds straight to India with its blend of aromatic spices and rich creaminess.
I have always been a fan of chai tea, so I decided to turn it into a frozen treat! This Chai Ice Cream recipe features a harmonious blend of black tea, ginger, cardamom, cloves, cinnamon and black peppercorns that will awaken your senses and infuse your taste buds with pure delight.
Not only is this recipe easy to make and full of authentic Indian flavors, but it also offers the option for variations such as vanilla chai and chai chocolate chips. Plus, it can be made dairy-free or keto-friendly by adjusting the ingredients.
So grab a whisk and let’s get started on this journey towards a decadent and refreshing dessert that will leave you wanting more.
Why You’ll Love This Recipe
Are you looking for an exciting new variation of traditional ice cream flavors that will tantalize your taste buds and leave you craving more? Look no further than this Chai Ice Cream recipe! I guarantee this dessert delight will have you and your family and friends swooning with its aromatic blend of rich, spicy, and sweet flavors.
One of the highlights of this recipe is its unique blend of traditional Indian tea spices such as cinnamon, cardamom pods, peppercorns, whole cloves, and coriander seeds with black tea. This combination creates an authentic chai flavor profile that perfectly complements the creamy ice cream base. Moreover, this recipe allows you to customize the level of sweetness by adjusting the amount of sugar according to your taste buds.
This recipe also offers a range of choices to suit your dietary preferences. For those on a keto or vegan diet, simply substitute the heavy cream with coconut milk or heavy whipping cream. Similarly, using blends like Oregon Chai or raw cashews in place of traditional masala chai gives you flexibility in customizing the recipe to suit your needs.
What’s more? You can serve it as a base for other dessert options like a chai spice ice cream cake or mix it with pumpkin or rose for added excitement. Indeed, the possibilities are endless! So come and experience the perfect combination of Eastern culture and Western sweets with this delicious Chai Ice Cream.
- 2 cups half-and-half cream
- 2 cups heavy cream
- 1 cup granulated sugar
- 10 whole black tea bags
- 1 tablespoon whole black peppercorns
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom pods
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 6 large egg yolks
- 3/4 cup granulated sugar
- 3 cups whole milk
- Oregon chai tea bag (or any authentic chai tea bags)
- Whipping cream, for serving
For those who prefer a dairy-free option, coconut milk or any other non-dairy milk can be used in place of the cream and milk. For a keto-friendly option, use heavy whipping cream or condensed milk to reduce the carbs. Additionally, one can add toppings like raw cashews or carob chips to enhance the flavor.
The Recipe How-To
Step 1: Infuse the Chai Tea
- Total time: 15 minutes
To get that authentic chai flavor, we have to start with steeping whole chai tea spices in whole milk and half-and-half cream. In a medium saucepan, bring 2 cups of whole milk and 2 cups of half-and-half cream to a boil over medium heat. Add 10 whole black tea bags and the following chai spices:
- 10 whole green cardamom pods
- 2 cinnamon sticks
- 6 whole black peppercorns
- 4 whole cloves
- 2 star anise pods
- ½ teaspoon ground ginger
After five minutes of steeping, remove the tea bags and lower the heat to medium-low. Simmer for another five minutes. Turn off the heat, place a lid on the pan, and let the ingredients sit for another ten minutes.
Step 2: Make the Custard-Based Ice Cream
- Total time: 40 minutes
In a medium bowl, whisk together 8 large egg yolks and 3/4 cup granulated sugar until light and fluffy. Slowly pour in the warm chai-infused milk mixture into the bowl, whisking continuously.
Return the custard-based ice cream mixture to the saucepan, stir in a pinch of salt, and cook over low heat until it thickens enough to coat a spoon’s back. Make sure it doesn’t boil or it will curdle.
Strain the mixture through a fine mesh strainer into a clean bowl. Stir in 2 cups of heavy cream and 1 teaspoon of vanilla extract.
Let it cool at room temperature for about an hour. Cover with plastic wrap directly on top of the surface and put it in the fridge for at least two hours or up to overnight.
Step 3: Churn
- Total time: 25 minutes
Pour your cooled mixture into your ice cream maker and churn according to manufacturer’s instructions. This should take about 20-25 minutes.
Add optional add-ins like raw cashews, carob chips or drizzle some chocolate on top!
Substitutions and Variations
If you want to switch things up a bit, there are many variations and substitutions for this chai ice cream recipe. Here are a few ideas:
– Dairy-free: If you can’t have dairy or just prefer a non-dairy option, try using coconut milk or cashew cream instead of the half-and-half and heavy cream. You can still use regular sugar or choose a healthier option like maple syrup or agave nectar.
– Vegan: To make this recipe totally vegan, use the dairy-free substitutions above and replace the egg yolks with a plant-based egg substitute, such as applesauce, mashed bananas, or chia seeds.
– Masala Chai: For an authentic Indian twist, use actual masala chai tea bags or loose tea instead of black tea, and add whole spices like cardamom pods, cinnamon sticks, black peppercorns, and coriander seeds while simmering the milk mixture. This will give your ice cream a warm, aromatic flavor that’s perfect for fall.
– Vanilla Chai: If you want more of a vanilla flavor in your chai ice cream, add a teaspoon of vanilla extract to the milk mixture before cooking.
– Chai Spice Mix-In: Another option is to sprinkle in some chai spice mix towards the end of churn. This adds an extra burst of flavor and texture to your ice cream. A homemade chai spice mix usually consists of ground cinnamon, ginger, cardamom, nutmeg and allspice.
– Pumpkin or Rose Chai Ice Cream: For more unique flavors check out pumpkin ‘n’ pie spices or rose water to create two distinct flavors that will leave everyone guessing what you did!
Get creative with your mix-ins and enjoy experimenting with different variations. The best part is that you can customize this recipe to suit your preferences so it’s easy to make new delicious versions time and time again.
Serving and Pairing
Whether you are serving this delicious chai ice cream as a dessert or just for a simple afternoon treat, there are many ways to enhance its flavor even more. For a classic and simple serving suggestion, serve it in either waffle cones or sugar cones to bring out the creamy texture and chai tea flavors.
If you want to get creative with your pairings, serve it with some carob chips on top to add a subtle hint of sweetness or enjoy it alongside your favorite chocolate or fruit. The dark chocolate will complement the rich chai tea flavors while the addition of fresh fruit will provide a wonderful contrast that will balance the spiced tone.
If you’re looking for something indulgent yet healthy, pair this ice cream with a side of raw cashews or some coconut milk. The nutty flavor of the cashews pairs perfectly with the spiciness of the chai, while coconut milk brings out the creaminess of this dessert with its natural sweetness.
Finally, chai ice cream is also perfect for any autumn gatherings. Its warm spices and robust flavor profile not only go well with pumpkin pie but are also a great way to add that authentic touch to your traditional dish. This ice cream can also be used to add flair to rose-flavored desserts or traditional Indian sweets like Gulab Jamun or Ras Malai.
Trust me, once you try this masala chai ice cream recipe, you’ll never go back to regular vanilla again. It’s an easy and simple recipe that captures all the authentic flavors of India in one delicious treat!
Make-Ahead, Storing and Reheating
The beauty of making Chai Ice Cream is that it can be made ahead and stored for later. Once you’ve finished making the ice cream, place it in an airtight container and store it in the freezer. It will keep for about a week.
When reheating the Chai Ice Cream, there are a few things to keep in mind. First, be sure to let the ice cream sit out at room temperature for a few minutes before serving. This will help to soften it up, making it easier to scoop.
If you’re having trouble getting the ice cream out of the container, fill a bowl or sink with warm water and place the container in the water for a few minutes. This will help to loosen the ice cream from the sides of the container, allowing you to scoop it out more easily.
Overall, storing and reheating Chai Ice Cream is a simple process. Just be sure to take your time when scooping it out of the container and let it sit at room temperature for a few minutes before serving.
Tips for Perfect Results
If you’re looking to perfect your chai ice cream recipe, there are a few tips and tricks that I can offer. These tips include everything from ingredient preparation to mixing methods, and they’ll help ensure that your ice cream turns out absolutely delicious.
First and foremost, it’s important to use high-quality ingredients. Choose fresh spices and tea bags, and look for dairy products with the highest fat content you can find. This will give your ice cream a richer, creamier texture.
To enhance the chai flavors in your ice cream, be sure to toast your spices before adding them. This will bring out their natural oils and intensify their flavors. Simply heat a dry skillet over medium heat, add your whole spices (like cardamom pods, cloves, or black peppercorns), and cook, stirring frequently, until fragrant.
When making the custard base for your ice cream (which includes sugar, egg yolks, milk, and cream), be sure to whisk constantly as you cook it over low heat. This will prevent the eggs from scrambling and ensure a smooth texture.
Once your custard is cooked and cooled, strain it through a fine-mesh sieve before churning. This will remove any lumps or bits of spice that could affect the texture of your ice cream.
When you’re ready to churn your ice cream mixture in the machine, be sure to follow the manufacturer’s instructions carefully. Over-churning can result in a grainy texture or even cause it to become too soft.
Finally, when storing your chai ice cream in the freezer, be sure to cover it tightly with plastic wrap or an airtight container. This will prevent ice crystals from forming on the surface and keep it smooth and creamy.
By following these tips for perfect results, you’ll be able to create an incredibly delicious chai ice cream that is sure to impress anyone who tries it.
In conclusion, this recipe for chai ice cream is incredibly simple and easy to make, regardless of your experience level in the kitchen. Not only is it a unique and flavorful dessert option, but it also offers the potential for substitutions and variations that cater to various dietary needs and preferences.
Whether you’re looking for an authentic Indian flavor or are simply intrigued by the spice blend, this recipe offers something for everyone. Plus, with the added benefits of carob chips and raw cashews for added texture, this chai ice cream packs a serious nutritional punch.
So why not give this recipe a try? Impress your friends and family with your culinary skills while savoring a delicious, homemade treat. And who knows, maybe chai ice cream will become your new go-to dessert option.
Chai Ice Cream Recipe
- 6 egg yolks
- 1/2 cup sugar
- 1 cup chai tea concentrate
- 4 cups half-and-half cream
- 1/2 cup carob chips, to serve
- 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.
Your Own Notes
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John has been working in the coffee industry for over five years, having started out as a barista in the bustling city of Los Angeles. He fell in love with the craft and set out to expand his knowledge and understanding of coffee. He has traveled all over the world, visiting coffee farms and learning from the best in the industry. His mission is to share his love of coffee and its unique flavors with others, and The Drive Coffee Bar is his way of doing that.