Chai Tea Latte Ice Cream

If you're a fan of the chai lattes at your local coffeehouse, you're going to love this ice cream. It's ultracreamy and fragrantly spiced and is the perfect ending to a spicy Indian- or Thai-style meal.

Yield: 7 servings (serving size: about 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour, 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 174
  • Fat: 2.6g
  • Saturated fat: 1.3g
  • Protein: 6.3g
  • Carbohydrate: 31.3g
  • Cholesterol: 68mg
  • Iron: 0.2mg
  • Sodium: 144mg
  • Calories from fat: 13%
  • Fiber: 0.1g
  • Calcium: 222mg

Ingredients

  • 2 cups 2% reduced-fat milk
  • 8 chai tea bags (such as Bigelow Vanilla Chai)
  • 1 (3-inch) piece vanilla bean, split lengthwise
  • 1 (12-ounce) can evaporated fat-free milk
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Dash of black pepper
  • 2 large egg yolks

Preparation

  1. Cook 2% milk over medium-high heat in a heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Add tea bags and vanilla bean; let stand 15 minutes. Remove and discard tea bags, pressing liquid out of bags. Remove vanilla bean; scrape seeds from bean into milk mixture, and discard bean. Add evaporated milk, stirring with a whisk.
  2. Combine sugar and next 9 ingredients in a medium bowl. Gradually add milk mixture to sugar mixture, stirring constantly with whisk. Return milk mixture to pan. Cook over medium heat until mixture thickens and coats the back of a wooden spoon, stirring constantly. Transfer mixture to a bowl. Place over an ice bath and cool completely, stirring occasionally.
  3. Pour milk mixture into the freezer can of a 2- to 3-quart ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 1 hour or until firm.
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