Chef #289079's Note:
This is a tasty way to enjoy the flavor of true Indian Chai in the summertime! I prefer skim milk and half-and-half so it's not so heavy, but you're free to use whole milk and cream if you like.
My Private Note
Units: US | Metric
- 1In a medium-sized pot, place 1/2 of the sugar, the tea and spices (spice amounts may be adjusted to your taste). Add the milk and stir well. Boil gently for about 5 minutes, or until the liquid is reduced minimally.
- 2While the tea is warming, whisk together egg yolks, remaining sugar, and pinch of salt.
- 3Pour the chai mixture slowly through a seive into the eggs, whisking vigorously (otherwise the eggs will curdle).
- 4Return the mixture to the pot (after removing chai sediment). Heat the custard, stirring gently, until about 170 degrees F. Monitor carefully, as the eggs will scramble if too hot!
- 5Place pan in an ice-bath to cool quickly, then cool in the refridgerator for about an hour.
- 6Transfer to ice-cream maker and freeze according to directions.
- 7If using, stir in chocolate chips near the end of the freezing process.
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Nutritional Facts for Chai Ice Cream
Serving Size: 1 (126 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 309.9
- Calories from Fat 153
- Total Fat 17.0 g
- Saturated Fat 9.9 g
- Cholesterol 129.9 mg
- Sodium 84.3 mg
- Total Carbohydrate 37.0 g
- Dietary Fiber 0.9 g
- Sugars 30.0 g
- Protein 5.5 g
The following items or measurements are not included: