Inga's Indulgence

Monday, November 14, 2011

Chai Tea Ice Cream

Whoever said ice cream is meant to be eaten in the summer should be put in a corner.

Why must we be so literal, people? Why can't we warm up in unconventional ways? On a brisk fall day, you may want to warm your soul with a pinch of cinnamon, a tingle of spicy ginger and peppercorn, and a waft of fragrant vanilla. So, why not put all that into a cool mouthful of ice cream? You'll get it when you try it, trust me...

Chai Tea Ice Cream

(yield: 1 pint)

2 cups whole milk
1/2 of a vanilla bean, scraped
1 cinnamon stick
2, 1-inch slices fresh ginger
1/4 tsp whole black peppercorns
pinch of salt
3 bags of black tea (Earl Grey or Lipton will do)
1/2 cup sugar
5 egg yolks

Place milk, vanilla seeds (and scraped bean), cinnamon stick, ginger, peppercorns, salt, tea bags, and 1/4 cup sugar into a medium saucepan over low heat. Bring to a faint simmer, and remove from heat. Discard the tea bags.

In a medium bowl, whisk the yolks with the remaining 1/4 cup sugar. Continue to whisk as you gradually pour the hot milk into the bowl. Return the mixture to the saucepan. Cook, stirring constantly, over very low heat for 3-4 minutes, until the custard thickens slightly and coats the back of a wooden spoon. Discard spices, and strain the mixture into a bowl or container. Let custard cool to room temerature, and then continue to chill in the refrigerator for at least 1 hour.

Pour the custard into an ice cream machine, and churn according to manufacturer's instructions (my cuisinart ice cream machine took 30 minutes). Transfer churned ice cream to a freezer-safe container and chill in the freezer until ready to eat. If you can't wait that long, you will have to settle for soft-serve ice cream, Boo hoo!


  1. This looks so delish! you are so right! Who says icecream is only for the summer?

  2. Oh, man, this sounds amazing! And I'd be happy with the soft serve :)