Chai Spice Ice Cream Recipes

CHAI ICE CREAM

Steps:

• Bring water, cinnamon sticks, cloves, ginger, peppercorns, and cardamom pods to a boil in a saucepan; reduce heat, cover, and simmer for 10 minutes. Remove saucepan from heat and steep tea bags for 5 minutes. Strain tea and set aside to cool.
• Heat cream, milk powder, and turbinado sugar together in a saucepan over medium heat until a candy thermometer reads 140 degrees F (60 degrees C). Beat 1/2 of the cream mixture, 1 ladle at a time, in a bowl with the egg yolks until smooth. Pour egg mixture into the remaining cream mixture and continue to heat until mixture reaches 165 degrees F (75 degrees C); hold this temperature for 1 minute, not allowing it to boil.
• Strain cream mixture into a bowl and stir in tea. Place bowl in an ice water bath or refrigerator until chilled just above freezing.
• Transfer mixture to an ice cream maker and follow manufacturer's instructions for ice cream.

CHAI ICE CREAM

Steps:

• Combine coriander, peppercorns, allspice, cloves, cardamom, and cinnamon in a small skillet over medium-high. Cook, swirling pan frequently, until fragrant, 2 to 3 minutes. Combine toasted spices, milk, ginger, and salt in a medium saucepan. Bring to just under a boil, then remove from heat and let stand 45 minutes. Return to a simmer; add tea. Remove from heat; let steep 10 minutes. Strain through a cheesecloth-lined sieve (you should have about 2 cups; if not, add more milk); discard solids.
• Prepare a large ice bath. Return mixture to saucepan and add 1/2 cup sugar; bring to a simmer. In a large bowl, whisk remaining 1/2 cup sugar into egg yolks. Gradually whisk in half of milk mixture. Pour back into pan and cook over medium, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, 5 to 6 minutes. Pour custard through a fine-mesh sieve into a bowl. Add heavy cream. Place in ice bath. Let chill, stirring occasionally, at least 30 minutes. Refrigerate until very cold, at least 2 hours and up to 2 days.
• Freeze custard in an ice cream maker according to manufacturer's instructions. Serve ice cream soft from machine, or freeze in an airtight container up to 2 weeks. If frozen for more than 4 hours, let ice cream stand at room temperature 10 to 15 minutes before serving.

CHAI SPICE ICE CREAM

Steps:

• Combine heavy cream and milk in a deep saucepan over medium-high heat. Add cardamom, cinnamon, vanilla extract, garam masala, nutmeg, and cloves. Whisk lightly and bring to a simmer.
• Beat sugar and egg yolks together in a bowl until runny, pale yellow, and falling off the whisk in thick ribbons.
• Pour the egg yolk mixture into the saucepan, whisking continuously to avoid scrambling the eggs. Continue whisking the mixture over high heat until it reaches 185 degrees F (85 degrees C), about 10 minutes. Remove from heat and allow to cool completely, about 1 hour.
• Strain custard through a fine sieve. Pour into the canister of an ice cream maker. Churn until thick and creamy, according to manufacturer's instructions. Serve immediately or store in the freezer.

MASALA CHAI ICE CREAM

Steps:

• Freeze the ice cream drum in the freezer for at least 24 hours before attempting to make ice cream.
• Before you begin to cook the ice cream base, place 250 mL (1 cup) of the cold whipping cream in a 1 L (4 cup) measuring cup (or a big bowl preferably with a pouring spout). Set a strainer over top. Set aside
• In a large bowl, whisk the egg yolks with half the sugar until the mixture is a very pale yellow and very light.
• In a medium saucepan, whisk the rest of the sugar with the milk, the chai masala mix, the cardamom, the salt, and the rest of the cream. Heat the mixture until it is very hot and almost comes to a boil.
• Pour the hot milk mixture over the whisked yolks to temper the eggs. Whisk continuously until the mixture is homogenous, then transfer it back to the saucepan.
• Switch to a wooden spoon and, stirring constantly, heat the mixture on the stove over medium-low heat until the custard has thickened and has reached at least 83 ºC (181 ºF).
• Pour the mixture through the strainer, squeezing the custard out of the zest.
• Cover with plastic wrap, then refrigerate the spiced chai custard base for several hours to cool completely (overnight is best!).
• Place the frozen drum on the ice cream maker, and churn the custard according to instructions. It can take over 15 minutes to churn the ice cream.
• When the ice cream has reached the desired consistency. Turn off the machine, disassemble, and transfer the ice cream to a container. Place in freezer for a few hours to finish chilling.