For our second batch of homemade ice cream this summer my oldest son picked this delicious, exotic treat. If you love chai tea, you are going to love it as ice cream. It is sweet, spicy, and oh, so creamy. It is a rich, heavy ice cream so a couple scoops is quite satisfying. Serve it up with some ginger snaps or top with graham cracker crumbs for a really special treat.
Chai Tea Ice Cream
- 1 C milk
- 2 C whipping cream
- 3/4 tsp ground allspice
- 1/2 tsp whole cloves
- 1/4 tsp ground cardamom
- 2 whole star anise
- 1 tsp ground cinnamon
- 4 peppercorns
- 2 Tbsp grated fresh ginger
- 6 tea bags (Darjeeling or English Breakfast)
- 3 egg yolks
- 1 can sweetened condensed milk or 3/4 C sugar
Mix milk and cream in large pan. Add spices and bring to a low boil, stirring constantly. Remove from heat, add tea bags, and cover pan to steep for 45 minutes to an hour.
After mixture is finished steeping, remove tea bags and strain through cheesecloth or a wire strainer. Add egg yolks to empty pan. Slowly stir in milk mixture, especially if still warm, to avoid cooking egg yolks. Bring to low boil over medium heat while stirring. Add desired sweetener and stir until dissolved. Remove from heat and allow to cool several hours or overnight.
Once mixture is cool, freeze according to your ice cream maker's specifications. Enjoy!