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This chai ice cream recipe offers a unique fusion of creamy richness and warming, aromatic chai spices that elevate a classic dessert into something truly special.
The homemade spice-infused milk and cream base delivers complex flavors from cinnamon, cardamom, cloves, and fresh ginger, creating an authentic chai experience.
Nutritionally, it balances indulgence with benefits: whole milk and cream provide satisfying good fats and essential vitamins, while the inclusion of black tea contributes antioxidants.
Though it’s a dessert, the recipe includes moderate protein from egg yolks and milk, making it more substantial than typical ice creams.
Its preparation is approachable for everyday cooking — with simple steps and the ability to steep spices ahead of time, it’s both manageable and rewarding.
Plus, it’s perfect for meal prep since it can be made in advance and stored for weeks, making it a go-to option when craving a luxurious, spice-laden treat.
Must-Have Tools for Perfect Results
Heavy-Based Saucepan
Essential for gently heating the milk and cream mixture without scorching. Its thick base ensures even heat distribution, perfect for infusing spices and creating a smooth custard. A versatile staple in any kitchen for sauces, soups, and custards.
Fine Mesh Strainer
Crucial for removing whole spices and bits from the custard base, resulting in a silky-smooth ice cream texture. This strainer is invaluable for clarifying sauces, sifting flour, and rinsing grains.
Whisk
Used to vigorously combine egg yolks and sugar, helping to create a smooth, glossy custard. A good whisk speeds mixing and is perfect for beating eggs, whipping cream, and emulsifying dressings.
Ice Cream Maker
The heart of the recipe, it churns the chilled custard into creamy, soft-serve ice cream, incorporating air for a light texture. Beyond this recipe, it’s an excellent tool for making a variety of frozen desserts at home.
Measuring Cups and Spoons
Precision tools that ensure correct ingredient proportions, which is especially important for custard-based recipes to achieve perfect texture and flavor. Useful across all baking and cooking projects.
Spiced Chai Ice Cream
Equipment
- 1 heavy-based saucepan
- 1 Fine mesh strainer
- 1 Whisk
- 1 Ice Cream Maker
- Measuring cups and spoons (various sizes)
Ingredients
Spiced Milk and Cream Base
- 1 ½ cups whole milk full fat
- 1 ½ cups heavy cream double cream
- 1 large cinnamon stick or 2 small sticks
- 1 whole star anise
- 8 green cardamom pods lightly crushed
- 8 whole cloves
- 8 whole allspice berries
- ½ teaspoon whole black peppercorns
- 3 thin slices fresh ginger
For the Ice Cream Mixture
- 2 black tea bags use 3 for a bolder flavor
- ¼ teaspoon masala chai spice blend optional, to taste
- 3 large egg yolks
- ⅔ cup granulated sugar divided into two portions
- Optional: chopped crystallized ginger for folding in
Instructions
- Infuse the Milk and Cream with Spices: In a medium-sized, heavy-bottomed saucepan, combine the whole milk and heavy cream. Add the cinnamon stick, star anise, crushed cardamom pods, cloves, allspice, peppercorns, and fresh ginger slices. Warm the mixture over medium-low heat just until it’s hot but not boiling (about 5–10 minutes). Remove the pan from heat, cover loosely, and allow the spices to steep for 45 minutes, infusing the dairy with their warm, aromatic flavors.
- Brew the Tea and Sweeten the Base: After the steeping period, add the black tea bags and half of the sugar to the spiced milk mixture. Gently warm the liquid again for a couple of minutes without bringing it to a simmer. Remove from heat and let the tea steep for 10 minutes, allowing the color and flavor to deepen. Taste the mixture and, if desired, sprinkle in the optional masala chai spice to enhance the chai flavor.
- Prepare the Egg Yolk and Sugar Mixture: While the tea is steeping, whisk together the egg yolks and the remaining sugar in a clean bowl. Whisk continuously until the mixture becomes pale and slightly glossy, which helps incorporate air and dissolve the sugar for a creamy custard texture.
- Temper the Eggs to Prevent Curdling: Slowly pour about two tablespoons of the warm milk-tea mixture into the egg yolks while whisking vigorously to gently raise the temperature of the eggs. Repeat this step gradually, adding the warm liquid in small amounts until the eggs are warmed through. This tempering process prevents the eggs from cooking too quickly and scrambling.
- Cook the Custard to Thicken: Remove the tea bags from the milk mixture. Pour the tempered egg mixture back into the saucepan. Return the pan to medium-low heat and stir constantly with a wooden spoon or spatula. Warm the custard carefully until it thickens slightly and coats the back of the spoon, reaching about 170°F (76°C). Do not let it boil, as overheating will cause curdling. Remove from heat once thickened.
- Strain and Chill the Custard: Pour the custard through a fine mesh strainer into a clean bowl to remove all the whole spices and any cooked egg bits, ensuring a smooth base. Let the strained custard cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled.
- Churn the Ice Cream: Following your ice cream maker’s instructions, churn the cold custard until it reaches a soft-serve consistency. During the last few minutes of churning, fold in chopped crystallized ginger pieces for an extra burst of sweet spice, if using.
- Freeze to Firm Up: Transfer the churned ice cream into an airtight container and freeze for several hours until firm enough to scoop. Serve chilled and enjoy the creamy, spiced delight!
Notes
- Sugar Choice: Using caster sugar is ideal for quick dissolving, but granulated sugar works fine. Avoid coarse sugars that may not dissolve fully during cooking.
- Spice Intensity: Adjust the number of tea bags or amount of masala chai spice according to your preferred strength and warmth of flavor.
- Ginger Texture: For easier straining, slice ginger thinly rather than chopping it finely. If using crystallized ginger in the ice cream, chop it roughly for pleasant chewy bursts.
- Custard Temperature: Use a kitchen thermometer to avoid overheating the custard, which can cause eggs to scramble and ruin the smooth texture.
- Advance Preparation: The custard can be made a day ahead to develop flavor and simplify the ice cream making process.
Chef’s Secrets for Creamy Chai Ice Cream
Achieving the perfect chai ice cream lies in the gentle infusion of spices and the careful preparation of the custard base.
Use a heavy-bottomed saucepan to evenly heat the milk and cream, preventing scorching that can cause bitterness.
Steeping the whole spices at a low temperature allows the flavors to meld deeply without overpowering the creamy base.
Tempering the egg yolks slowly is crucial to avoid curdling and ensure a smooth, velvety custard.
For an extra layer of flavor, don’t skip steeping the tea directly in the milk-cream mixture, as it intensifies the chai notes authentically.
Lastly, chilling the custard thoroughly before churning is key for a creamy texture and helps the ice cream freeze evenly.
Serving Suggestions to Impress Guests
Chai ice cream shines when paired with desserts that complement its warm spice profile.
Serve it alongside a slice of warm apple pie or pumpkin cake to add a creamy, cooling contrast.
It also pairs beautifully with a drizzle of caramel sauce or a sprinkle of toasted nuts for added texture.
For a refreshing twist, enjoy a scoop on its own with a sprinkle of cinnamon or crushed pistachios.
This ice cream is perfect as a dessert after a spicy meal, balancing flavors and cleansing the palate.
Best Practices for Storing Ice Cream
To maintain the luscious texture and flavor of your chai ice cream, store it in an airtight container to prevent ice crystals from forming.
Place a piece of parchment or wax paper directly on the surface before sealing to minimize exposure to air.
Keep the ice cream in the coldest part of your freezer, not the door, to avoid temperature fluctuations that can affect creaminess.
Homemade ice cream is best consumed within two weeks for optimal freshness and taste.
When ready to serve, allow it to soften at room temperature for 5–10 minutes to achieve the perfect scoopable consistency.
Frequently Asked Questions About Chai Ice Cream
1. Can I make chai ice cream without an ice cream maker?
Yes! You can freeze the custard in a shallow container and stir vigorously every 30 minutes to break up ice crystals until the ice cream firms up. This manual method requires patience but yields a tasty result.
2. Is it possible to use milk alternatives?
While the recipe relies on the fat content of whole milk and cream for creaminess, you can try coconut milk and coconut cream as substitutes. Keep in mind, the texture and flavor will differ slightly.
3. Can I adjust the spice level?
Absolutely! Feel free to add more or fewer whole spices, or increase the amount of masala chai powder to suit your taste. Start conservatively and taste as you go.
4. How do I know when the custard is ready?
The custard should thicken enough to coat the back of a spoon and reach about 170°F (76°C) on a thermometer. It won’t be very thick but should have a slight custardy consistency without boiling.
5. Can I prepare the custard in advance?
Yes, the custard can be made a day ahead and refrigerated overnight. This not only saves time but also helps deepen the flavor as the spices continue to meld.
This recipe is inspired by carolinescooking and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
