Masala chai ice cream Recipe
If you adore the warm, fragrant spice blend of your favorite tea but crave something cool and indulgent, this Masala chai ice cream recipe will absolutely steal your heart. Bringing together the rich creaminess of homemade custard with the bold, spicy notes of cardamom, cloves, cinnamon, and ginger, this dessert embodies everything wonderful about chai – but transformed into a luscious frozen treat. Every spoonful offers a cozy yet refreshing experience that’s perfect for surprising your taste buds with a unique twist on classic ice cream.
Ingredients You’ll Need
This Masala chai ice cream relies on a handful of simple, everyday ingredients that work in perfect harmony to create complex flavors and textures. Each component plays a vital role: the spices provide a warming, aromatic kick, the eggs make the base delectably smooth, and the cream ensures the ice cream is rich and dreamy.
- Full cream milk (1 cup / 250mls): Adds a creamy base and helps develop the chai flavors during infusion.
- Black tea bags (2): Provide the essential tea flavor that is the backbone of the chai profile.
- Large egg yolks (4): Create a custardy texture that makes the ice cream silky and lush.
- Castor sugar (1/2 cup / 120gms): Sweetens the ice cream while helping to stabilize the custard.
- Cardamom pods (6 whole): Bring an intricate lemony-spicy aroma that is signature to masala chai.
- Whole cloves (12): Infuse deep warming notes that complement the tea beautifully.
- Star anise (3 whole): Add subtle licorice undertones to elevate the complexity.
- Whole black peppercorns (1/4 tsp): Give a mild spicy heat that shines through gently.
- Cinnamon sticks (3 whole): Offer comforting sweetness and fragrant warmth.
- Fresh ginger root (about 1/2 inch / 1.5cm): Lends a fresh zing that balances the richness perfectly.
- Thickened cream (2 cups / 500ml): Ensures the ice cream is indulgently rich and creamy in every bite.
- Mild flavoured honey (1 tablespoon): Adds a subtle floral sweetness that ties all the spiced elements together.
How to Make Masala chai ice cream
Step 1: Brew the Chai Base
Begin by warming the full cream milk gently on medium heat—just until it’s warm but not boiling. Once heated, add the black tea bags and immediately turn off the stove to steep the tea for three and a half minutes. This technique lets the tea extract fully without bitterness, ensuring the classic chai flavor shines through. After steeping, carefully remove the tea bags and set aside the infused milk.
Step 2: Prepare the Egg Custard
In a separate bowl, whisk the egg yolks until smooth, then add the castor sugar. Beat this mixture until it turns pale and creamy, which introduces air for a smoother ice cream texture. Next, temper the eggs by slowly adding the warm chai milk in thirds, whisking constantly. This gradual process prevents the eggs from cooking too quickly, safeguarding that perfect custard base.
Step 3: Infuse the Spices and Combine
Transfer your milk, tea, sugar, and egg mixture to the top of a double boiler for gentle heating (or a heatproof bowl over simmering water if you don’t have one). Add the whole spices—cardamom, cloves, star anise, black peppercorns, cinnamon sticks—along with fresh ginger and honey. Stir the mix over low to medium heat, taking care not to rush or let the custard curdle. When the mixture thickly coats the back of a spoon and leaves a clear line when you run your finger across, your infusion is perfectly done.
Step 4: Chill and Strain the Mixture
Remove the custard from the heat and allow it to cool briefly, then transfer it into a heatproof container. Chill this base in the refrigerator for at least four hours, ideally overnight, so the flavors meld and the custard sets properly. Before churning, strain the mixture through a fine sieve to ensure a smooth, silky ice cream free of any spice bits or cooked egg lumps.
Step 5: Churn and Freeze
Set your ice cream maker to chill if needed. Pour the strained mixture in and churn according to your machine’s instructions until the ice cream reaches a soft serve consistency. At this stage, transfer the Masala chai ice cream into a pre-chilled container and freeze until firm, usually a few hours, so you can scoop out delicious, creamy portions.
How to Serve Masala chai ice cream
Garnishes
To enhance the exquisite spiced flavors, consider sprinkling freshly ground cinnamon or a pinch of cardamom powder atop your scoop. A light drizzle of honey adds a glossy finish and layers in subtle sweetness that harmonizes beautifully with the chai spices. For a bit of crunch, crushed pistachios or toasted almonds make delightful toppings.
Side Dishes
This ice cream pairs wonderfully with warm desserts like spiced apple crumble or gingerbread cookies, creating a cozy and balanced contrast of temperatures and textures. If you’re feeling adventurous, serving it alongside a flaky samosa or crispy pakora provides a playful fusion experience.
Creative Ways to Present
Elevate your Masala chai ice cream presentation by serving it in elegant tea cups or alongside a small cup of hot masala chai tea for a delightful duo experience. For celebrations, sandwich the ice cream between cardamom-infused cookies to make unique ice cream sandwiches that’ll have everyone intrigued and delighted.
Make Ahead and Storage
Storing Leftovers
Once your Masala chai ice cream has set firmly, store any leftovers in an airtight container to prevent freezer burn and absorption of odors. Keep it towards the center of the freezer where temperature fluctuations are minimal, ensuring your ice cream maintains its luscious texture and vibrant flavor.
Freezing
This recipe freezes exceptionally well, which means you can prepare large batches ahead of time. When freezing, be sure to cover the surface with parchment paper or plastic wrap before sealing the container with a lid to minimize ice crystal formation and preserve that signature creamy consistency.
Reheating
Since this is an ice cream, reheating is not recommended; however, to soften hardened ice cream for serving, allow it to sit at room temperature for 5–10 minutes or gently stir it to return it to a scoopable softness without compromising flavor.
FAQs
Can I use a different type of tea instead of black tea?
Absolutely! While black tea is traditional and offers a robust flavor, you can experiment with green tea or rooibos for a unique twist, though the overall profile will change slightly.
Is it necessary to use whole spices, or can I use ground ones?
Whole spices are preferred for infusion because they release flavor slowly and are easy to strain out. Ground spices might make the texture gritty and harder to remove, though you can try very finely ground versions cautiously.
Can I make this recipe dairy-free?
Yes, substitute the full cream milk with coconut milk or almond milk and use coconut cream for the thickened cream. The flavor will differ but remain deliciously spiced and creamy.
How long does homemade Masala chai ice cream last in the freezer?
For the best texture and flavor, enjoy it within two weeks. Beyond that, it may develop ice crystals and lose some creaminess, but it will still be safe to eat for up to a month.
Can I make this without an ice cream maker?
Yes! After chilling the custard mixture, pour it into a shallow container and freeze. Stir vigorously every 30 minutes to break up ice crystals until fully frozen to mimic the churning process.
Final Thoughts
I truly hope you give this Masala chai ice cream recipe a try because it’s one of those desserts that bring comfort and celebration all at once. The tender custard base infused with those warm spices makes every bite feel like a cozy hug on a sunny day. Believe me, once you make this, it will quickly become a favorite for sharing with friends and family or treating yourself to a special, flavorful indulgence.
Masala chai ice cream Recipe
- Total Time: 4 hours 50 minutes (including chilling and freezing time)
- Yield: Approximately 6 servings 1x
- Diet: Halal
Description
Masala Chai Ice Cream is a rich and creamy dessert that combines the aromatic spices of traditional Indian masala chai with the indulgent texture of homemade ice cream. Infused with black tea, cardamom, cloves, star anise, cinnamon, ginger, and a touch of honey, this ice cream offers a unique balance of warm spices and sweet creaminess, perfect for a refreshing treat with a twist.
Ingredients
Tea and Spices
- 2 black tea tea bags
- 6 whole cardamom pods
- 12 whole cloves
- 3 whole star anise
- 1/4 teaspoon whole black peppercorns
- 3 whole cinnamon sticks
- 1/2 inch (1.5cm) fresh ginger root
Base
- 1 cup (250ml) full cream milk
- 2 cups (500ml) thickened cream
Egg Mixture
- 4 large egg yolks
- 1/2 cup (120g) castor sugar
Sweetener
- 1 tablespoon mild flavoured honey, such as clover
Instructions
- Boil Water for Double Boiler: If using a double boiler, start by bringing water to a boil in the lower compartment to prepare for gentle heating.
- Steep Tea: Warm the milk on medium heat until hot but not boiling, then add the black tea bags and immediately turn off the stove. Allow the tea to steep for 3 and a half minutes before removing the tea bags.
- Prepare Egg Yolks: Separate the egg yolks into a bowl, setting aside the whites for another recipe.
- Mix Sugar and Egg Yolks: Add the castor sugar to the egg yolks and beat until the mixture becomes pale and creamy.
- Temper Eggs: Gradually add about one-third of the warm milk and tea mixture to the eggs, stirring continuously to prevent curdling. Repeat until all milk mixture is incorporated.
- Heat Mixture: Transfer the combined milk, tea, sugar, and egg yolk mixture to the top of the double boiler. If not using a double boiler, place the pot on low heat and watch carefully to avoid scrambling the eggs.
- Add Cream, Spices, and Honey: Stir in the thickened cream, whole spices (cardamom, cloves, star anise, black peppercorns, cinnamon), fresh ginger, and honey. Mix well to combine flavors.
- Cook Mixture: Heat on low to medium heat while stirring continuously to avoid lumps, until the mixture thickens enough to coat the back of a spoon and leaves a clear line when you run your finger across it.
- Cool and Chill: Remove the mixture from heat and let it cool slightly. Transfer to a heatproof container and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the mixture to chill thoroughly.
- Prepare Freezer and Ice Cream Maker: Place the ice cream storage container in the freezer to chill. If using a self-churning machine, turn it on 10 minutes before churning to ensure it is cold enough.
- Strain and Churn: Strain the chilled mixture to remove the whole spices and ginger pieces, then pour it into the ice cream machine and churn until the texture resembles soft serve.
- Freeze Until Firm: Transfer the churned ice cream to the pre-chilled container and freeze until firm, about 4-6 hours.
- Serve: Scoop the ice cream and enjoy it as is or with an optional drizzle of honey on top for extra sweetness.
Notes
- Use full cream milk and thickened cream for the creamiest texture.
- Tempering the eggs carefully is crucial to avoid scrambling.
- Steeping the tea in warm milk infuses a strong chai flavor without bitterness.
- Chilling the mixture overnight improves the flavor and texture of the ice cream.
- Make sure to strain the spices thoroughly to avoid biting into whole spices while eating.
- Egg whites can be saved for other recipes like meringues or omelets.
- Adjust sweetness by varying the amount of castor sugar or honey.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop cooking and ice cream churning
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1/2 cup (approximately 100g)
- Calories: 290 kcal
- Sugar: 22g
- Sodium: 40mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 160mg
Keywords: masala chai ice cream, spiced ice cream, Indian dessert, homemade ice cream, chai flavored, creamy dessert
