Chai Latte Ice Cream
Chai Latte Ice Cream combines the creamy richness of custard-based ice cream with the warm, spiced flavors of chai tea. Infused with cinnamon, cardamom, and cloves, this frozen treat is perfect for chai lovers looking to enjoy their favorite drink in dessert form. It’s indulgent yet comforting—a must-try for any season!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 8-12 hours (including chilling and freezing)
- Yield: 6-8 servings (about 1 quart) 1x
- Category: Dessert
- Cuisine: Fusion
Ingredients
Scale
- 2 cups whole milk
- 2 cups heavy cream, divided
- 3/4 cup honey (or substitute with maple syrup)
- 1 tsp vanilla extract
- Pinch of salt
- 4 chai tea bags (or loose-leaf black tea equivalent)
- 6 egg yolks
Instructions
- Prepare the Chai Base:
In a saucepan, combine milk, 1 cup of heavy cream, honey, vanilla extract, and salt. Heat gently over medium-low heat until just simmering. Add chai tea bags and steep for 15 minutes. Taste for strength and adjust steeping time as desired. Remove tea bags and let cool slightly. - Temper the Egg Yolks:
Whisk egg yolks in a bowl until smooth. Slowly pour about 1/2 cup of the warm chai mixture into the yolks while whisking constantly to temper them. Gradually add the tempered yolks back into the saucepan with the remaining chai mixture. - Cook the Custard:
Heat the mixture over low-medium heat, stirring constantly, until it thickens slightly (170–175°F). It should coat the back of a spoon; when you draw a line with your finger across it, it should hold. Strain through a fine-mesh sieve to remove any cooked egg bits. - Cool and Chill:
Stir in the remaining cup of heavy cream to cool down the custard. Cover and refrigerate until completely chilled, preferably overnight. - Churn and Freeze:
Pour the chilled custard into an ice cream maker and churn according to manufacturer instructions until it reaches soft-serve consistency. Transfer to an airtight container and freeze for at least 4 hours to firm up. - Serve: Scoop into bowls or cones, garnish as desired, and enjoy!
Notes
Serving Suggestions:
- Garnish with cinnamon sticks or a sprinkle of ground cardamom for added flair.
- Pair with chai-spiced cookies or gingerbread for a cozy dessert combo.
Tips & Tricks:
- Temper eggs slowly to avoid curdling; whisk constantly while adding warm liquid.
- Use a candy thermometer to ensure custard reaches proper thickening temperature (170–175°F).
Storage & Reheating:
- Store in an airtight container in the freezer for up to two weeks. To prevent ice crystals, place plastic wrap directly on top of the ice cream before sealing.
- Let sit at room temperature for 5–10 minutes before scooping for easier serving.
Find it online: https://icecreamin.com/chai-latte-ice-cream/