Chai Ice Cream Recipes

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CHAI TEA ICE CREAM



Chai Tea Ice Cream image

My husband and I love chai tea and decided to try making chai tea ice cream. We used Indian black tea and masala spices, but decided to add some of our own spices to increase the intensity of the flavor.

Provided by Kimberly G

Categories     World Cuisine Recipes     Asian     Indian

Time 5h35m

Yield 12

Number Of Ingredients 12

3 cups whole milk, or more to taste
3 cups heavy whipping cream
3 cups white sugar
4 cinnamon sticks
4 tablespoons Indian-style plain black tea
3 tablespoons garam masala (Indian spice blend)
10 black peppercorns
6 cardamom pods
2 whole star anise pods
1 teaspoon ground nutmeg
1 tablespoon vanilla extract
1 cup chopped semisweet chocolate

Steps:

  • Mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. Strain mixture through a colander into a large bowl. Add up to 1 cup more milk to cut spice level and sweetness to your liking.
  • Pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions.
  • Stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.

Nutrition Facts : Calories 523.2 calories, Carbohydrate 65.5 g, Cholesterol 87.6 mg, Fat 29 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 17.5 g, Sodium 52.2 mg, Sugar 60 g

CHAI ICE TEA



Chai Ice Tea image

Provided by Bobby Flay

Categories     beverage

Time 15m

Yield 6 servings

Number Of Ingredients 4

8 chai tea bags
1 cup whole milk
1/3 cup honey
Ice cubes

Steps:

  • Bring 4 cups of water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the bags, stir in the milk and honey and chill in a pitcher for at least 1 hour. Serve over ice.

CHAI ICE CREAM



Chai Ice Cream image

Fragrant warming spices flavor this ice cream inspired by the spiced tea of Indian origin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h10m

Yield Makes 2 quarts

Number Of Ingredients 13

1 tablespoon whole coriander seeds
2 teaspoons whole black peppercorns
1/2 teaspoon whole allspice berries
6 whole cloves
8 whole cardamom pods, crushed
2 cinnamon sticks (3 inches each)
3 cups skim milk
12 thin slices fresh ginger (about 1/2 cup)
1/2 teaspoon coarse salt
1/4 cup loose black tea, such as English breakfast
1 cup sugar
6 large egg yolks
2 cups heavy 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 ICE CREAM



Chai Ice Cream image

This is a tasty way to enjoy the flavor of true Indian Chai in the summertime! I prefer skim milk and half-and-half so it's not so heavy, but you're free to use whole milk and cream if you like.

Provided by sunana1

Categories     Frozen Desserts

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup milk (skim, 1%, or whole)
2 cups half-and-half or 2 cups cream
3 egg yolks
2/3 cup sugar
1 pinch salt
1 -2 tablespoon loose black tea
1/2 teaspoon cinnamon
1/4 teaspoon clove
10 -12 ground cardamom
1/2 teaspoon ground ginger
1/2 cup chocolate chips

Steps:

  • In a medium-sized pot, place 1/2 of the sugar, the tea and spices (spice amounts may be adjusted to your taste). Add the milk and stir well. Boil gently for about 5 minutes, or until the liquid is reduced minimally.
  • While the tea is warming, whisk together egg yolks, remaining sugar, and pinch of salt.
  • Pour the chai mixture slowly through a seive into the eggs, whisking vigorously (otherwise the eggs will curdle).
  • Return the mixture to the pot (after removing chai sediment). Heat the custard, stirring gently, until about 170 degrees F. Monitor carefully, as the eggs will scramble if too hot!
  • Place pan in an ice-bath to cool quickly, then cool in the refridgerator for about an hour.
  • Transfer to ice-cream maker and freeze according to directions.
  • If using, stir in chocolate chips near the end of the freezing process.

Nutrition Facts : Calories 310, Fat 17, SaturatedFat 9.9, Cholesterol 129.9, Sodium 84.4, Carbohydrate 37, Fiber 1, Sugar 30, Protein 5.5

CHAI ICE CREAM IN CARAMEL CUPS



Chai Ice Cream in Caramel Cups image

Provided by Sandra Lee

Categories     dessert

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pint vanilla ice cream
1/4 cup brewed Chai tea, chilled
1 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cardamom
Caramel squares
Sliced almonds for garnish

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Soften the ice cream in a large bowl. Add the tea and spices and mix until thoroughly combined. Pack and re-freeze at least 2 hours.
  • Unwrap the caramel squares and place them on the baking sheet spaced about 2 inches apart. Bake until melted and softened. Place another piece of parchment on top and press the caramel into a circle. Cool another 2 minutes. Peel the caramel circles off the parchment and press into mini muffin pans to form a small cup shape. Cool completely.
  • Scoop ice cream into cups and garnish with almonds.

CHAI ICE CREAM



Chai Ice Cream image

Make and share this Chai Ice Cream recipe from Food.com.

Provided by katii

Categories     Frozen Desserts

Time 10h20m

Yield 6 cups, 10-12 serving(s)

Number Of Ingredients 5

6 egg yolks
1/2 cup sugar
1 cup chai tea concentrate
4 cups half-and-half cream
1/2 cup carob chips, to serve

Steps:

  • Beat yolks and sugar for about 3 minutes until thick and pale.
  • Add tea and stir.
  • Heat cream in a large heavy saucepan on medium for about 10 minutes until very hot and bubbles apper on edge of saucepan.
  • Slowly add tea mixture, stirring constantly.
  • Heat and stir for about 8 minutes until slightly thickened.
  • Transfer to a bowl and let stand 30 minutes.
  • Chill, uncovered, for at least 3 hours.
  • Spread in a 9"x9" pan and freeze.
  • Stir every hour for 4 hours; freeze until firm.
  • Serve with carob chips sprinkled over top.
  • Enjoy!

Nutrition Facts : Calories 194.1, Fat 13.6, SaturatedFat 7.8, Cholesterol 149.1, Sodium 44.1, Carbohydrate 14.5, Sugar 10.2, Protein 4.3

CHAI SPICE ICE CREAM



Chai Spice Ice Cream image

A cool, creamy treat with a warm, spicy taste reminiscent of chai.

Provided by Madison

Categories     Desserts     Frozen Dessert Recipes     Ice Cream

Time 1h25m

Yield 12

Number Of Ingredients 10

4 ½ cups heavy whipping cream
2 cups whole milk
13 cardamom pods
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
1 teaspoon garam masala
¾ teaspoon ground nutmeg
½ teaspoon ground cloves
¾ cup white sugar
6 large egg yolks

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.

Nutrition Facts : Calories 414.3 calories, Carbohydrate 18.4 g, Cholesterol 228.8 mg, Fat 36.7 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 22.2 g, Sodium 55 mg, Sugar 14.6 g

CHAI TEA ICE-CREAM



Chai Tea Ice-Cream image

I was given a recipe for masala chai by an Indian mother whilst in Goa. I'd tried and been given many chai recipes all over India but hers was the most aromatic. I thought I could use the base of the recipe to make fantastic ice-cream.

Provided by alankeery

Time 25m

Yield Makes 1.2 litres

Number Of Ingredients 0

Steps:

  • Apart from the egg yolks and sugar place all the other ingredients in a large saucepan and bring to the boil. Take off the heat and allow to infuse for 30 minutes.
  • Whisk the yolks and sugar together in a large bowl. Bring the spiced cream mix back to the boil and pour over the eggs whilst whisking continuously. Strain the mix back into the saucepan.
  • On a low heat stir the custard mix for 2-3 minutes until it thickens. Again strain the mix into a bowl and allow to cool.
  • Once cool transfer to an ice cream churner and churn for 20 minutes. Freeze for at least two hours.
  • 15 minutes before serving take the ice cream out of the freezer to soften. Serve with amaretti biscuits or toasted ginger bread if you like.

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