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Close up of masala chai ice cream scoop in white bowl, on brown board with spices around it, viewed top down
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5 from 2 votes

Masala chai ice cream

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!
Prep Time45 mins
Plus freezing time or overnight8 hrs
Total Time8 hrs 45 mins
Course: Dessert, Snack
Cuisine: Australian, Indian
Keyword: chai, custard based ice cream, masala chai, spiced tea

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.