Chai Spice Ice Cream
Chai Spice Ice Cream is a creamy, rich dessert infused with a warm blend of aromatic chai spices like cinnamon, cardamom, ginger, and cloves. It offers a unique twist on classic ice cream, perfect for spice lovers and anyone craving a comforting, flavorful treat. Whether served in a cone or alongside your favorite dessert, this ice cream will add an exotic touch to your dessert repertoire.
Equipment
- Ice Cream Maker (1)
- Saucepan (1)
- Whisk (1)
- Mixing Bowl – 1
- Fine Mesh Strainer – 1
- Airtight container – 1
- Spatula (1)
Ingredients
- 2 cups 480 ml Whole Milk
- 1 cup 240 ml Heavy Cream
- ¾ cup 150 g Granulated Sugar
- 5 Egg Yolks
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Cardamom
- 1 teaspoon Ground Ginger
- ¼ teaspoon Ground Cloves
- ¼ teaspoon Ground Black Pepper
- 1 teaspoon Vanilla Extract
- Pinch of Salt
Instructions
Infuse the Spices:
- In a medium saucepan, combine the whole milk, heavy cream, and all the chai spices (cinnamon, cardamom, ginger, cloves, black pepper). Heat over medium heat, stirring occasionally, until small bubbles form around the edges.Remove from heat and let steep for 10 minutes.
Make the Custard Base:
- While the milk and cream are steeping, whisk together the egg yolks and sugar in a separate mixing bowl until smooth and pale. Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
Cook the Custard:
- Return the mixture to the saucepan and cook over low heat, stirring constantly. The custard is ready when it thickens and coats the back of a spoon. Be sure to stir continuously to prevent curdling.
Strain and Cool:
- Strain the custard through a fine mesh sieve to remove any solid bits of spice or cooked egg. Stir in the vanilla extract and a pinch of salt. Allow the custard to cool to room temperature.
Churn the Ice Cream:
- Once the custard has cooled, transfer it to an ice cream maker and churn according to the manufacturer's instructions, usually for about 20-25 minutes, until it reaches a soft-serve consistency.
Freeze and Set:
- Transfer the ice cream to an airtight container, smoothing the top with a spatula. Cover with plastic wrap or parchment paper and freeze for at least 4 hours or overnight until fully set.
Serve:
- Once frozen, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping. Serve and enjoy!
Notes
- Storage: Store Chai Spice Ice Cream in an airtight container in the freezer for up to 2 weeks.
- Dairy-Free Option: For a dairy-free version, replace the milk and cream with coconut milk and coconut cream.
- Eggless Option: If you prefer an eggless ice cream, substitute the egg yolks with 1 tablespoon of cornstarch for thickening.
- Spice Adjustments: Feel free to tweak the spices to your liking. Add more cinnamon for extra warmth, or increase the ginger if you prefer a spicier kick.