Best Chai Ice Cream Recipes

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 SPICE ICE CREAM

Steps:

• Combine heavy cream and milk in a deep saucepan over medium-high heat. Add cardamom, cinnamon, vanilla extract, garam masala, nutmeg, and cloves. Whisk lightly and bring to a simmer.
• Beat sugar and egg yolks together in a bowl until runny, pale yellow, and falling off the whisk in thick ribbons.
• Pour the egg yolk mixture into the saucepan, whisking continuously to avoid scrambling the eggs. Continue whisking the mixture over high heat until it reaches 185 degrees F (85 degrees C), about 10 minutes. Remove from heat and allow to cool completely, about 1 hour.
• Strain custard through a fine sieve. Pour into the canister of an ice cream maker. Churn until thick and creamy, according to manufacturer's instructions. Serve immediately or store in the freezer.

CHAI ICE CREAM

Steps:

• Bring water, cinnamon sticks, cloves, ginger, peppercorns, and cardamom pods to a boil in a saucepan; reduce heat, cover, and simmer for 10 minutes. Remove saucepan from heat and steep tea bags for 5 minutes. Strain tea and set aside to cool.
• Heat cream, milk powder, and turbinado sugar together in a saucepan over medium heat until a candy thermometer reads 140 degrees F (60 degrees C). Beat 1/2 of the cream mixture, 1 ladle at a time, in a bowl with the egg yolks until smooth. Pour egg mixture into the remaining cream mixture and continue to heat until mixture reaches 165 degrees F (75 degrees C); hold this temperature for 1 minute, not allowing it to boil.
• Strain cream mixture into a bowl and stir in tea. Place bowl in an ice water bath or refrigerator until chilled just above freezing.
• Transfer mixture to an ice cream maker and follow manufacturer's instructions for ice cream.

CHAI ICE CREAM IN CARAMEL CUPS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Soften the ice cream in a large bowl. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours.
• Unwrap the caramel squares and place them on the baking sheet spaced about 2 inches apart. Bake until melted and softened. Place another piece of parchment on top and press the caramel into a circle. Cool another 2 minutes. Peel the caramel circles off the parchment and press into mini muffin pans to form a small cup shape. Cool completely.
• Scoop ice cream into cups and garnish with almonds.

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 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 TEA ICE-CREAM

Steps:

• Apart from the egg yolks and sugar place all the other ingredients in a large saucepan and bring to the boil. Take off the heat and allow to infuse for 30 minutes.
• Whisk the yolks and sugar together in a large bowl. Bring the spiced cream mix back to the boil and pour over the eggs whilst whisking continuously. Strain the mix back into the saucepan.
• On a low heat stir the custard mix for 2-3 minutes until it thickens. Again strain the mix into a bowl and allow to cool.
• Once cool transfer to an ice cream churner and churn for 20 minutes. Freeze for at least two hours.
• 15 minutes before serving take the ice cream out of the freezer to soften. Serve with amaretti biscuits or toasted ginger bread if you like.

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.