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    You are here: Home / Ice cream / Masala chai ice cream

    Masala chai ice cream

    Published: Aug 20, 2020 · Modified: Nov 22, 2022 by Sarah Brooks

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    Jump to Recipe
    Scoop of Masala ice cream in a bowl on a brown board with stacked cinnamon quills, cup of chai tea and pot of chai tea next to it

    This masala chai ice cream has all the warming chai flavors of ginger, cinnamon, cardamom and honey, to name just a few. It's just like a wonderful cup of aromatic spiced chai latte but in an ice cream!

    Scoop of chai ice cream vin a white bowl, on a brown board with spices and cup of tea next to it, viewed top down
    Masala chai ice cream
    Jump to:
    • What is masala chai?
    • Ingredients
    • How to make masala chai ice cream
    • Looking for more yummy dessert recipes?
    • 📋 Recipe
    • 💬 Comments

    What is masala chai?

    Masala chai or mixed spice tea is a type of tea made by brewing black tea, herbs and spices. It originated from the Indian sub-continent and is now enjoyed around the world, often as a chai latte in western coffee shops. There are many, many different versions of marsala chai with their own unique mix of herbs and spices. This is my version but feel free to mix up the spices as you like with your own favorite blend.

    Looking for my cozy desserts? Why not try making my quick and easy air fryer cinnamon scrolls, pear crumble or simple cinnamon sugar pita chips. Delicious!

    Ingredients

    Ice cream ingredients
    Ingredients for Masala chai ice cream

    I use whole spices where ever possible in this recipe. You can use ground spices instead if it's what you have or you can't get whole spices. This may make the ice cream grainier but it will still taste delicious.

    Star anise: is a pretty star-shaped spice. It has a licorice-like flavor similar to aniseed.

    Allspice: is a small brown spice similar looking to black peppercorns. They have a similar taste to a blend of cinnamon, cloves and nutmeg.

    Cinnamon sticks: I used regular cinnamon sticks from the supermarket. If you can't get sticks you can use 1 teaspoon of ground cinnamon instead.

    Fresh ginger root: will give a lovely fresh punch to this recipe. If you can't get fresh ginger you could substitute with ½ - 1 teaspoon of ground ginger, depending on how spicy you like it.

    Black peppercorns: is the whole spice of widely available ground black pepper. If you can't get whole peppercorns you can use ½ teaspoon of ground black pepper.

    Cardamon pods: are small green pods popular in Indian food. It's important to crack open the pods first to help release their flavor. If you can't get whole cardamon pods you can use ½ teaspoon of ground cardamon instead.

    Whole cloves: are highly aromatic, small, nail-shaped flower buds. You can use ½ teaspoon of ground cloves if you can't get whole ones.

    Black tea bags: I used regular black tea bags in this recipe. You could use different black tea such as earl grey or English breakfast. If you use herbal tea instead it would not have the same color. You could even try using chai tea blend but I would still add the extra spices to give it a better flavor.

    Honey: I used mild-flavored honey here so as not to compete with the spices. You could mix things up with different honey if you prefer. Where-ever possible I try to buy local honey. You could substitute honey with ½ a tablespoon of glucose syrup if you prefer. It won't be as sweet or have the same flavor, but it will help with the texture and scoop-ability.

    spices for ice cream
    Spices for Masala chai ice cream

    Full cream milk: gotta be the full cream stuff, so around 3.5% fat. Anything less is going to make your ice cream icy.

    Thickened cream: I use thicken cream. The key thing is it needs to have a fat content of around 35%. You could also use heavy cream or heavy whipping cream.

    Egg yokes: use large eggs and separate out the whites. You can set aside the egg whites to make something else with, such as my simple amaretti cookies or pretty rainbow meringues.

    Sugar: regular granulated sugar is fine for this recipe. You could also try brown sugar. I don't recommend icing/confectioners sugar, it won't be the same.

    How to make masala chai ice cream

    Measure out all your spices and have them ready to add to the ice cream mix to infuse.

    If using a double boiler put the water to boil.

    Adding milk to empty pan on stove top
    Adding tea bags to warm milk in pan on stove top

    Put the milk into a small saucepan and bring to a simmer. Add the tea bags, turn the pot off and leave to steep for three and a half minutes, then remove tea bags.

    Adding sugar to egg yokes in metal bowl
    Bright yellow egg yokes and sugar just started mixing
    Pale yellow beaten egg yokes and sugar ready

    Add the egg yokes to a bowl and beat in the sugar until pale and foamy. Add the warm milk and tea mix about a third at a time, mixing well between additions to temper the egg yokes.

    Adding milk, tea, sugar and egg yoke mix to double boiler on stove top
    Adding cream to milk and tea mix in double boiler on stove top
    Adding spices to ice cream mix in double boiler on stove top
    Adding cinnamon and ginger to ice cream mix in double boiler on stove top
    Adding honey to ice cream mix in double boiler on stove top

    Add cream to the top of the double boiler on medium to low heat. Add egg, milk and sugar mix and stir well to combine. Add honey and spices.

    spatular showing finer line where mix has coated spatual, held over double boiler containing ice cream mix on stove
    resting double boiler top in colendar on stove top

    Cook the custard mix, stirring frequently, ensuring to scrape the edges until the mix thickens and coats the back of a spoon or spatula. Remove the double boiler from heat and allow it to stand for a few minutes to cool.

    Hot tip: If using a double boiler put the top into a colander on the stove top to cool to stop it tipping over.

    Carefully transfer to a heat-proof container, cover and refrigerate for at least four hours, ideally overnight to infuse all those lovely earthy flavors.

    Put your ice cream storage container in the freezer to chill. If using a self-churning machine, turn it on about ten minutes before you churn your ice cream. Otherwise take the churning bowl out of the freezer right before churning.

    straining ice cream mix into metal strainer over jug, on chopping board
    Cuisinart ice cream churner churning ice cream
    churned ice cream in churner bowl on chopping board

    Strain spices out of the ice cream mix, then pour the mix into the ice cream churner and churn. It will be the consistency of soft serve when done.

    Transfer to a chilled container and freeze until firm.

    To serve the ice cream

    To serve remove from the freezer, scoop and enjoy! Fabulous with a cup of warming chai tea on the side and a drizzle of honey or on its own. Delicious!

    Close up of scoop of chai ice cream in while a brown bow, viewed at 45 degree angle
    Masala chai ice cream

    To store the ice cream

    This ice cream will keep best in an airtight container in the freezer for up to two weeks. After this it may start to become icy but will still taste delicious.

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! #KCAEIC

    Looking for more yummy dessert recipes?

    Why not try making

    • Cinnamon, apple and oat ice cream
    • Apple crumble (apple crisp)
    • Cinnamon, honey and kefir popsicles
    • Chai panna cotta by Sugar Salt Magic
    • Chai spiced tea trifle by Sweet Tea and Thyme
    • Masala spiced apple donuts by Raia's Recipes
    Scoop of chai ice cream vin a white bowl, on a brown board with spices next to it, viewed top down
    Masala chai ice cream with spices

    📋 Recipe

    Close up of masala chai ice cream scoop in white bowl, on brown board with spices around it, viewed top down

    Masala chai ice cream

    Author: Sarah Brooks
    This masala chai ice cream has all the warming chai flavours of ginger, cinnamon, cardamon and honey, to name just a few. Its just like a wonderful cup of aromatic spiced chai latte but in an ice cream!
    5 from 7 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 45 mins
    Plus chilling time 4 hrs
    Total Time 4 hrs 45 mins
    Course Dessert, Snack
    Cuisine Indian
    Servings 6 serves (⅔ cup each), approx.
    Calories 427 kcal

    Equipment

    • ice cream churner
    • Hand mixer or stand mixer
    • double boiler (optional)

    Ingredients

    • 1 cup (250mls) full cream milk
    • 2 black tea tea bags
    • 4 large egg yokes
    • ½ cup (120gms) castor sugar
    • 6 whole cardamon pods
    • 12 whole cloves
    • 3 whole star anise
    • ¼ teaspoon whole black pepper corns
    • 3 whole cinnamon sticks
    • ½ inch (1.5cmish) fresh ginger root
    • 2 cups (500ml) thickened cream
    • 1 tablespoon mild flavoured honey, such as clover

    Instructions
     

    • If using a double boiler, put water onto boil first.
    • Add milk to pan on stove top on a medium heat. Once warm but not boiling add tea bags and TURN OFF stove. Leave tea bags to steep for three and a half minutes, then remove tea bags.
    • Measure out egg yokes into a bowl, set egg whites aside for another recipe.
    • Add sugar to egg yokes and beat until pale and creamy.
    • Add warm milk and tea mix to eggs about ⅓ at a time, mixing well in between additions, to temper the egg yokes.
    • Add milk, tea, sugar, egg yoke mix to top of double boiler, if using. If not using a double boiler you will need to put the pot on a low heat and watch it VERY carefully to prevent the mix heating to much and scrambling the eggs.
    • Add cream, spices and ginger and honey and mix well.
    • Heat on a low to medium heat, watching carefully and stirring well to prevent lumps.
    • Mix is done when it coats the back of the spoon on spatular and leaves a clear line when you run your finger across it.
    • Remove top from double boiler and allow to cool for a few minutes. Transfer mix to heat proof container and chill in the fridge for at least four hours, preferably overnight.
    • Put ice cream storage container in the freezer to chill. If using a self churning machine turn it on ten minutes before churning to allow the machine to chill.
    • Strain the ice cream mix, then churn the ice cream. It will be the consistency of soft serve when done.
    • Transfer to chilled container and freeze until firm.
    • To serve remove from freezer, scoop and enjoy! Delicous on its own or with an extra drizzle of honey on top. Delicious!

    Notes

    I used black tea bags and a mild honey so as not to compete with the spices.  You can mix things up by using different tea or honey flavours if you wish.  
     

    Nutrition

    Calories: 427kcalCarbohydrates: 30gProtein: 6gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 216mgSodium: 48mgPotassium: 193mgFiber: 1gSugar: 27gVitamin A: 1394IUVitamin C: 1mgCalcium: 141mgIron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: chai, custard based ice cream, masala chai, spiced tea
    Tried this recipe?Let us know how it was!

    Pin it for later!

    Scoop of chai ice cream in a bowl on a brown board with stacked cinnamon quills, cup of chai tea and pot of chai tea next to it
    447 shares
    • Share328
    • Yummly
    • Tweet

    Reader Interactions

    Comments

    1. Sylvie

      August 23, 2020 at 11:49 pm

      5 stars
      Love all the spices packed into this ice cream! Sounds like such a warm (...ish 😉 ) and comforting treat 😉

      Reply
      • Sarah Brooks

        August 24, 2020 at 9:41 am

        There is a lot of spices, but I think its worth it. Its gives the ice cream great depth of flavour 🙂

        Reply
    2. Robyn

      August 24, 2020 at 1:08 am

      5 stars
      I love masala chai, what a great idea to incorporate it into an ice cream! Yum I can't wait to make this!

      Reply
      • Sarah Brooks

        August 24, 2020 at 9:40 am

        Its such a great flavour. Let me know how it goes if you do 🙂

        Reply
    3. janelle

      August 26, 2020 at 3:12 am

      5 stars
      wow this is delish! Home made ice cream is so much better - thanks for the wonderful recipe

      Reply
    4. Rachi

      August 26, 2020 at 12:10 pm

      5 stars
      What a great idea. Great way to incorporate chai into ice cream 😀

      Reply
    5. Helen @ family-friends-food.com

      September 01, 2020 at 12:34 pm

      5 stars
      This sounds delicious. I love chai but had never thought of using those flavours in ice-cream. Great idea!

      Reply
    6. Joanna

      September 04, 2020 at 10:49 am

      5 stars
      This is such a great autumn ice cream recipe. I've made a "cheat" version of chai ice cream using a ready-made infusion but never from scratch. I now feel inspired to give it a go!

      Reply
    7. Kat (The Baking Explorer)

      September 04, 2020 at 1:47 pm

      5 stars
      The flavours of this ice cream sounds divine!

      Reply

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