Milk Chai Tea Ice Cream

Chai ice cream is a wonderful ice cream with a refreshing and unique flavor. It is my favorite ice cream I have ever made, and it’s even made completely without an ice cream machine!

This chai ice cream has a really subtle chai flavor. I paired it with an orange juice drizzle for a kick of sweet citrus that compliments the spices in chai tea, but even without it, this dessert can do no wrong.

I created this sweet treat because I always like a little twist to traditional desserts. I love vanilla, chocolate, and mint, but I just wanted something new. And let me tell you, this ice cream hits the spot!

Ingredients For Chai Mixture

To make this ice cream, you really need only few ingredients. There are two ways to make it. You can use chai tea bags or make your own chai mixture.

If you are using chai tea bags, you will use only 5-6 of them, and just a few side spices, like anise, cloves, and cardamom.

If you want your own mixture, for 1qt of ice cream you will need:

• 2 anise stars
• 10 whole cloves
• 10 whole allspice
• 10 peppercorns
• 4 cardamom pods (opened to seeds)
• 2 cinnamon sticks
• ¼ cup of black tea leaves

Again, with the chai tea bags, it will be easier and the results are the same.

Many assume chai tea bags will not infuse the heavy cream mixture completely, but if you give them few squeezes, they will release more flavor.

The entire making process is very easy; infuse the heavy cream and let it cool, then strain it.

Heat the cream again and temper the eggs with the cream. Cook the mixture until it starts to coat the back of your spoon. Finally, freeze it. The final result is a creamy and silky chai ice cream.

Why Orange Drizzle?

This chai ice cream has a warm and sweet aroma. To balance it out, I decided to make an orange drizzle. It is refreshing and provides a tangy twist.

Orange pairs nicely with chai anyways, so why not to use it here too? Instead of orange, you can also make lemon or lime drizzle. Just swap the orange juice with lemon or lime juice, and let me know how it turned out!

The orange drizzle can be used for some other desserts as well. You can use it to drizzle over cookies, pies, cinnamon rolls, and other desserts that pair nicely with orange. 

Tips For Making Milk Chai Tea Ice Cream

As mentioned, this is a very easy recipe. Still, I bring you some tips on how to make the perfect chai tea ice cream every time:

1. This recipe hinges on properly infusing the heavy cream. Combine half cream and heavy cream in a sauce pot and add the spices. Bring it almost to a boil and remove it from the heat. Add chai tea bags and cover the pot. Let it steep for 1 hour. 
2. After 1 hour, reheat the heavy cream. Again, do not boil. Now, gently press the chai tea bags. Watch them release their color and flavor into the cream. Repeat this process a few times, making sure you do not pierce the bag. 
3. Strain the heavy cream mixture into a clean pot. 
4. Beat the eggs with sugar and pour in some of the hot heavy cream mixture. If you add eggs directly into the hot heavy cream, the eggs may curdle. To avoid this, always temper the eggs. Once the eggs are tempered, pour them into the pot. Cook until the mixture starts to coat at the back of your spoon. 
5. Remove the mixture from the heat and strain again. We are doing this just to make sure your mixture for the ice cream is perfectly smooth and without any egg lumps or spices. Pour the mixture into a freezer-friendly container and freeze until firm. 

How To Make Milk Chai Tea Ice cream

Ingredients

For the chai ice cream:

• 2 cups heavy cream
• 1 ½ cup half and half
• 5 chai tea bags
• 1 anise star
• 3 cardamom pods, open to seeds
• 4 cloves
• 4 egg yolks
• ½ cup sugar
• 1 tsp vanilla extract

For the orange drizzle:

• ½ cup orange juice
• 1 tbsp butter
• ¼ cup sugar
• 2 tbsp cornstarch

Instructions

1. Make the drizzle. In a bowl, combine orange juice, and cornstarch. Pour drizzle into a sauce pot and add sugar and butter. Cook over medium heat until it is thickened. 

2. Remove drizzle from the heat and place aside. In another sauce pot, combine heavy cream, half cream, and spices. Bring to a simmer and do not boil. Add chai tea bags and cover. Steep for 1 hour.

3. After 1 hour, reheat the heavy cream mixture. Remove from the heat. Gently press the tea bags to squeeze out chai flavor.

4. Strain the heavy cream and heat it up gently. While it is heating, beat egg yolks with sugar until fluffy. While it is heating, beat egg yolks with sugar until fluffy. 

5. Pour in some of the heated heavy cream and whisk to combine. Pour the egg mixture into the heavy cream and cook over medium heat until it starts to coat to the back of your spoon.

6. Strain the mixture into a clean bowl. Allow it to come down to room temperature.

7. Pour the mixture into a freezer-friendly container. Pop the ice cream into the freezer for few hours or until firm.

8. Scoop the ice cream and serve with the orange drizzle. Enjoy!

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