Chai Tea Ice Cream

About 1 quart. | Prep: 5 minutes | Cook: 45 minutes


2 cups heavy cream
1 cup skim milk
2/3 cup sugar, divided
1/4 cup chai tea (such as Two Leaves and a Bud Mountain High Chai)
1/8 teaspoon vanilla
pinch of salt
4 egg yolks


In a medium sauce pan, combine the heavy cream, skim milk, 1/3 cup sugar, tea, vanilla and salt, and bring to a gentle simmer over medium heat. Use a wooden spoon to stir, dissolving the sugar, and bring the cream mixture to about 175 degrees (about 8 minutes). Turn off the heat, cover the pan, and allow the tea infused cream steep for 15 minutes.

Meanwhile, whisk the egg yolks in a separate bowl, and slowly add the sugar, whisking for about 4 minutes, or until the eggs are light in color and thick. When the cream finishes steeping, ladle 1 cup of the hot cream in a drizzle into the eggs while whisking to temper. Pour the egg mixture back into the saucepan, and gently cook over medium low heat, stirring constantly with a wooden spoon for about 8-10 minutes. You will know the custard is ready when you are able to coat the back of your wooden spoon and run your finger down, leaving a line.

Prepare an ice bath. Strain the mixture into the prepared bowl of the ice bath. Depending on your sieve, you may need to strain twice to catch the tea leaves. Let the ice cream custard cool for 1 hour in the ice bath, stirring periodically. The ice cream may then be churned immediately or, if you like, the following day (keep the mixture chilled in the refrigerator till then).

Pour the custard into the chilled bowl of your ice cream maker and churn for about 30 minutes. It may be served immediately or stored in an airtight container in the freezer.

Chai Coconut Ice Cream Sandwiches

Place a small scoop of Chai Tea Ice Cream on one Toasted Coconut Thin Cookie. Smear coconut jam on another cookie, and place on top of the ice cream topped cookie, pressing down gently. Freeze in an airtight container until ready to serve.

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