Chai Tea Ice cream is a delicious and creamy homemade ice cream. It’s flavored with fragrant chai spice and tea leaves. It’s a tasty treat.
The idea for this recipe came from our recent trip to India. I know, I know. You HATE IT when bloggers write a personal story before a recipe. I know you want me to JUST GET TO THE RECIPE!
Sorry, but I’m an actual person creating these recipes and the inspiration for this one really was our trip to India. I got addicted to the amazing chai there and came home determined to make a cup of spiced tea that was as peppery and fragrant as the tea I enjoyed on our trip.
I found a great spice mix on one of my favorite Indian food blogs, Manjula’s Kitchen. It has the perfect combination of warm spice and black pepper bite. I use her spice blend to flavor my Masala Tea and this Chai Tea Ice Cream.
Scroll through the photos to see how to make Chai Tea Ice Cream:
FAQs about making Chai Tea Ice Cream:
Of course. I love the mix from Manjula’s kitchen, but you can use your favorite spice blend.
Yes, Chai is just the word for “tea” and Masala is the word for “spice”. In the US we use the term “Chai Tea” to describe Masala Chai.
Sure, the ice cream will have a different flavor, but if you don’t like the tea flavor you can just add the spice mix to the milk. You still want to steep the milk with the spices to bloom the flavor.
The flavor of Masala tea comes from a strong black tea combined with spices and milk. The delicate flavor of green tea would be lost in the spices.
This recipe does need to be churned in an ice cream machine to get the proper texture. “No churn” ice cream is made with a different technique. If you have a favorite vanilla no churn ice cream recipe you could flavor it with tea and spices to make your own version of Masala Tea Ice cream.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Chai Tea Ice Cream
- 12 green cardamom pods
- 10 black peppercorns
- 1/2 teaspoon anise seeds
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 12 oz whole milk (1 1/2 cups)
- 12 oz heavy cream (1 1/2 cups)
- 1/4 teaspoon table salt
- 3 each tea bags (black tea)
- 6 each egg yolks
- 8 oz granulated sugar (1 cup)
- Grind the spices in a spice grinder to a fine powder.12 green cardamom pods, 10 black peppercorns, 1/2 teaspoon anise seeds, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cinnamon
- Combine the milk and cream in a small saucepan. Heat over medium high heat until scalding hot. Add the spices and tea bags to the pot. Cover and set aside for 30 minutes.12 oz whole milk, 12 oz heavy cream, 3 each tea bags
- Meanwhile, whisk together the yolks, sugar and salt in a medium bowl.6 each egg yolks, 8 oz granulated sugar, 1/4 teaspoon table salt
- After 30 minutes remove the tea bags from the milk mixture. Pour the hot milk into the bowl with the yolks and whisk to combine.
- Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a full boil. Remove from the heat and strain into a bowl. Cover the bowl and chill until very cold. At least 4-5 hours or over night.
- Freeze according to the directions for your ice cream machine.
- When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.