Best Chai Tea Ice Cream Recipes

CHAI TEA ICE CREAM

Chai Tea Ice Cream image

My husband and I love chai tea and decided to try making chai tea ice cream. We used Indian black tea and masala spices, but decided to add some of our own spices to increase the intensity of the flavor.

Provided by Kimberly G

Categories World Cuisine Recipes Asian Indian

Time 5h35m

Yield 12

Number Of Ingredients 12

Ingredients

3 cups whole milk, or more to taste
3 cups heavy whipping cream
3 cups white sugar
4 cinnamon sticks
4 tablespoons Indian-style plain black tea
3 tablespoons garam masala (Indian spice blend)
10 black peppercorns
6 cardamom pods
2 whole star anise pods
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
1 cup chopped semisweet chocolate

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.

Nutrition Facts : Calories 523.2 calories, Carbohydrate 65.5 g, Cholesterol 87.6 mg, Fat 29 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 17.5 g, Sodium 52.2 mg, Sugar 60 g

CHAI TEA ICE-CREAM

Chai Tea Ice-Cream image

I was given a recipe for masala chai by an Indian mother whilst in Goa. I'd tried and been given many chai recipes all over India but hers was the most aromatic. I thought I could use the base of the recipe to make fantastic ice-cream.

Provided by alankeery

Time 25m

Yield Makes 1.2 litres

Number Of Ingredients 0

Ingredients

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.