Indulge in the rich, warming flavors of Chai Latte Ice Cream, a creamy treat that pairs perfectly with cozy afternoons or festive gatherings.
Infused with aromatic spices and made with wholesome ingredients like milk, cream, and honey, this dessert offers a satisfying balance of protein, healthy fats, and natural sweetness, making it both a delightful and nourishing option.
Chai Latte Ice Cream
Equipment
- 1 Small saucepan
- 1 large mixing bowl
- 1 whisk
- 1 candy thermometer
- 1 Fine-Mesh Strainer
- 1 Ice Cream Maker
- 1 Spatula
Ingredients
- 2 cups whole milk
- 2 cups heavy cream divided
- ¾ cup honey
- 1 tsp vanilla extract
- Pinch of salt
- 4 chai tea bags
- 6 large egg yolks
Instructions
- Prepare the Creamy Base: In a small saucepan, combine 2 cups of whole milk with 1 cup of heavy cream. Add ¾ cup of honey, 1 teaspoon of vanilla extract, and a pinch of salt. Place the saucepan over medium heat and stir gently until the honey dissolves completely. Allow the mixture to reach a gentle simmer—small bubbles should form along the edges, but it should not boil. This forms the rich, sweet base that will carry the chai flavor.
- Infuse the Chai Flavor: Once the milk and cream mixture is simmering, remove the saucepan from the heat. Immediately add 4 chai tea bags to the hot cream. Allow the tea to steep for 15 minutes, uncovered, so the aromatic spices—cinnamon, cardamom, cloves, and ginger—fully release their flavors into the mixture. Taste occasionally to check the strength. For a bolder chai flavor, you can let it steep a little longer, keeping in mind that the addition of the remaining cream later will soften the intensity.
- Whisk the Egg Yolks: While the tea is steeping, place 6 large egg yolks into a large mixing bowl. Use a whisk to beat the yolks until they become smooth, slightly thickened, and pale in color. This step is essential to create a custard that will give your ice cream a creamy, velvety texture.
- Temper the Eggs: To avoid curdling the yolks, gradually pour a small amount (about ½ cup) of the hot chai-infused cream into the egg yolks while whisking continuously. This process, called tempering, slowly raises the temperature of the yolks and prepares them for the full mixture.Once tempered, slowly whisk in the remaining cream mixture until fully incorporated.
- Cook the Custard: Return the combined mixture to the saucepan. Place it over low heat and stir constantly with a spatula, making sure to scrape the bottom and sides. Heat until the mixture reaches 170–175°F (77–80°C) on a candy thermometer, or until it thickens enough that a line drawn with your finger across the back of a spoon remains intact. This step ensures the custard is safely cooked while retaining its silky smooth texture.
- Strain the Custard: Set a fine-mesh strainer over a large, heatproof bowl. Pour the custard through the strainer to remove any small bits of cooked egg or tea residue. Use a spatula to gently press the custard through, ensuring you capture all the smooth, flavorful liquid.
- Add Remaining Cream: Pour the remaining 1 cup of heavy cream into the strained custard. Stir gently until fully combined. This addition enriches the custard, adding creaminess and a perfect texture for churning into ice cream.
- Chill Thoroughly: Cover the custard with plastic wrap or a lid and place it in the refrigerator. Chill for several hours or preferably overnight until it is very cold. Chilling is crucial for proper ice cream texture, as it allows the custard to firm up and enhances the flavors of the chai and honey.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. This process usually takes 20–30 minutes, during which the mixture will thicken and transform into creamy ice cream. Keep an eye on the texture—soft-serve consistency indicates it’s ready to enjoy immediately, or continue to the next step for firmer ice cream.
- Freeze to Firm: Transfer the churned ice cream into an airtight container. Smooth the top with a spatula and cover tightly. Place the container in the freezer for at least 2–4 hours, or until the ice cream reaches a firmer, scoopable consistency. This step allows the flavors to fully meld and ensures a perfect, rich texture.
- Serve and Enjoy: Scoop your creamy Chai Latte Ice Cream into bowls or cones. Optionally, garnish with a sprinkle of cinnamon or crushed nuts. Enjoy immediately for soft-serve creaminess, or let it sit a few minutes after removing from the freezer for easier scooping. This indulgent, aromatic dessert is perfect for cozy evenings, special treats, or everyday indulgence.
Notes
- Use high-quality whole milk and heavy cream for the creamiest texture.
- Choose natural honey for a subtle, rich sweetness that complements the chai spices.
- Adjust steeping time of the tea bags based on your preferred chai strength.
- Tempering the egg yolks is crucial to avoid curdling and ensure a smooth custard.
- Chilling the custard overnight greatly improves the flavor and texture of the ice cream.
- For a dairy-free version, substitute coconut milk and cream for a slightly different but delicious flavor.
Chef’s Secrets: Perfect Creamy Custard Tips
The key to exceptional Chai Latte Ice Cream lies in the custard.
Slowly heating the milk, cream, and honey ensures the sugars dissolve evenly, creating a silky base.
Tempering the yolks prevents curdling, and straining the mixture removes any lumps for an ultra-smooth texture.
Don’t rush the steeping process—the longer the tea infuses (without over-bittering), the richer and more aromatic your ice cream will taste.
Using a candy thermometer guarantees precise results every time, making your ice cream professional-grade at home.
Serving Suggestions: Elegant Pairing Ideas
Serve this ice cream on its own to fully enjoy the delicate chai spices, or pair it with warm desserts like apple crisp, gingerbread, or spiced cookies.
A light dusting of cinnamon, crushed nuts, or a drizzle of caramel enhances the visual appeal and adds a delightful crunch.
For a more indulgent treat, layer scoops between ginger snap cookies to make a spiced ice cream sandwich.
This ice cream is equally perfect for casual family desserts or entertaining guests.
Storage Tips: Keep Ice Cream Perfectly Creamy
Store your ice cream in an airtight container in the coldest part of the freezer to prevent ice crystals from forming.
Press a piece of parchment paper directly on the surface before sealing to maintain smoothness.
Homemade ice cream is best enjoyed within two weeks for optimal flavor and texture.
When serving, allow it to soften at room temperature for 5–10 minutes for easier scooping, but avoid leaving it out too long to preserve its creamy consistency.
Frequently Asked Questions
1. Can I use alternative sweeteners instead of honey?
Yes, maple syrup, agave, or coconut sugar can be used, but honey gives a unique floral note that complements the chai spices best. Adjust sweetness to taste.
2. How strong should the chai flavor be?
It depends on personal preference.
Steeping the tea bags for 15–20 minutes gives a balanced flavor, but for a stronger chai, extend steeping slightly while remembering that the added cream will mellow it.
3. Can I make this recipe dairy-free?
Absolutely. Substitute coconut milk and coconut cream for the milk and cream. The texture may be slightly lighter, but the ice cream will remain creamy and delicious.
4. How do I prevent ice crystals from forming?
Chill the custard thoroughly before churning, and store in an airtight container with parchment paper pressed on top.
Properly chilled and sealed ice cream will remain smooth for up to two weeks.
5. Can I prepare this in advance for parties?
Yes! Make the custard the day before, chill overnight, and churn when ready.
Churned ice cream can also be frozen for several hours ahead, making it perfect for entertaining or meal prep.
