Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chai Spice Ice Cream with Crystallized Ginger Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 27 reviews

  • Author: Ava
  • Total Time: 40 minutes + chilling overnight
  • Yield: 10 servings

Description

This rich and aromatic Chai Ice Cream recipe combines classic Indian spices with creamy dairy for a warm, comforting dessert. Infused with cinnamon, cardamom, cloves, star anise, and fresh ginger, along with brewed black tea and a hint of masala chai spice, this ice cream offers a perfectly spiced and velvety treat that’s churned to a soft serve consistency and finished with chopped crystallized ginger for a delightful texture contrast.

Ingredients

Spice-Infused Base

  • 1 1/2 cups whole milk (full fat)
  • 1 1/2 cups heavy cream (double cream)
  • 1 cinnamon stick (or 2 if smaller/thin)
  • 1 star anise
  • 8 green cardamom pods
  • 8 cloves
  • 8 whole allspice berries
  • 1/2 tsp black peppercorns
  • 3 slices fresh ginger

Tea and Sweetening

  • 2 bags black tea (or 3 for stronger flavor)
  • 1/4 tsp masala chai spice (optional, to taste)
  • 2/3 cup sugar, divided

Ice Cream Base

  • 3 egg yolks
  • Chopped crystallized ginger pieces (quantity as desired for mix-in during churning)

Instructions

  1. Prepare spice-infused dairy base: In a heavy-based pot or pan, combine the milk, heavy cream, cinnamon stick, star anise, cardamom pods, cloves, allspice, black peppercorns, and fresh ginger slices. Warm gently over medium-low heat for 5 to 10 minutes until warm but not boiling. Remove from heat and allow to steep for about 45 minutes to deeply infuse the spices.
  2. Steep tea and sweeten: Add the black tea bags and about half of the sugar to the warm spiced milk and cream mixture. Reheat gently for 2 minutes without boiling, then remove from heat and steep for 10 minutes until the mixture darkens in color, absorbing the tea flavor.
  3. Whisk egg yolks with sugar: In a small bowl, vigorously whisk together the egg yolks and the remaining sugar until completely combined and slightly glossy to prepare the custard base.
  4. Adjust spice flavor and warm mixture: Taste the milk-cream base; if desired, add the optional masala chai spice to enhance the flavor. Warm the mixture gently over medium heat until it starts steaming and is just below simmering temperature (approximately 170°F/76°C).
  5. Temper egg yolks: Slowly add a few tablespoons of the warm milk-cream mixture into the yolk-sugar mixture, whisking continuously to gradually raise the temperature without curdling the eggs. Repeat this warming and whisking process 3 to 4 times until the yolk mixture is tempered.
  6. Combine and thicken custard: Pour the tempered egg mixture back into the pot with the rest of the milk-cream mixture, removing the tea bags if preferred. Place the pot over medium-low heat, stirring constantly and carefully, allowing the mixture to thicken slightly without boiling, maintaining the temperature around 170°F/76°C.
  7. Strain and chill: Pass the custard through a fine strainer to remove the whole spices, tea leaves, and any solids. Let the mixture cool at room temperature, then refrigerate for several hours or overnight until fully chilled.
  8. Churn ice cream: Following your ice cream maker’s instructions, churn the chilled custard until it reaches a soft serve texture. During the last phase of churning, add the chopped crystallized ginger pieces and mix briefly to distribute evenly.
  9. Freeze to firm up: Transfer the churned ice cream to a freezer-safe container and freeze for several hours until firm enough to scoop. Serve chilled and enjoy the warm spice flavors blended in a creamy frozen treat.

Notes

  • Do not boil the mixture after adding eggs to prevent curdling; aim for gentle thickening at approximately 170°F (76°C).
  • Steeping the spices for at least 45 minutes intensifies the flavor but can be adjusted per preference.
  • Use quality black tea bags or loose leaf for richer flavor.
  • Chilling the custard overnight allows flavors to meld and improves ice cream texture.
  • Crystallized ginger adds a spicy-sweet texture contrast and can be adjusted or omitted based on taste.
  • Ensure the ice cream maker bowl is properly frozen before churning for best results.
  • Adjust sugar quantities if you prefer a sweeter or less sweet ice cream.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Indian-inspired

Find it online: https://quickandsweetrecipes.com/chai-spice-ice-cream-with-crystallized-ginger-recipe/