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
Scale
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
