Chai Caramel Ice Cream

chai tea ice cream in glass with chai in background

Chai tea is a favourite of mine! I love enjoying a steaming cup when it’s cold out and I want a comforting delicious drink. Since it’s summertime, and my tea drinking is at an all-time low, I made my favourite chai tea into ice cream so we can still enjoy those delicious flavours but in the form of a tasty frozen treat!

I used <a href=”https://chaiwalachai.ca/” target=”blank”>Chaiwala</a> chai, which is owned by a Canadian couple who care immensely about quality, fair-trade tea. Even if you aren’t making ice cream, you should totally grab some if you are a chai tea lover like me!

To make the ice cream, you first need to steep your tea in the milk to get a strong chai flavour. I added in caramel sauce after I churned it as I love that flavour combination, but if you want a true chai ice cream without the caramel, simply increase the sugar to 1/2 cup to keep a smooth texture.

chai tea ice cream in waffle cone

I hope you enjoy this tasty ice cream as much as I do!

Chai Caramel Ice Cream

Print Recipe
Serves: 6-8 Cooking Time: 10

Ingredients

  • 2 cups milk (1 - 3.25%)
  • 3 chai tea bags or 1/4 cup chai tea (I used Chaiwala chai tea)
  • 1 cup heavy cream (35%)
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4-1/2 cup caramel sauce

Instructions

1

To make the ice cream base, combine the milk, and chai tea in a pot over medium-high heat and bring to a gentle simmer. Remove from heat and allow to cool to room temperature to steep.

2

Once steeped, remove the tea bags or strain the tea from the milk. Place the chai-milk back in the same pot. Add cream, and sugar and bring to a gentle simmer.

3

Whisk together the egg yolks in a mixing bowl. Slowly add in the hot milk to temper the egg yolks while whisking constantly to avoid any scrambled egg bits.

4

Add the mixture back into the pot and cook, stirring over medium heat until it almost comes to a boil and is slightly thickened.

5

Remove from heat, and strain into another bowl to remove any egg bits. Set over an ice bath to cool, or empty into a large container with a lid and allow to cool slightly before placing in the fridge for 4-8 hours. Mixture should be cold before churning.

6

Churn ice cream according to your ice cream makers instructions.

7

Layer 1/3 of the ice cream into a container (I like to use a 9x5inch loaf pan). Drizzle in 1/3 of your caramel sauce. Repeat this process, ending with a drizzle of the caramel.

8

Freeze for 2-4 hours until your desired consistency is reached.

9

Once frozen solid, remove from fridge for 5 minutes before scooping for the best texture.

Notes

You can make the base a day ahead of time and keep in the fridge until you are ready to churn.

You can buy storebought caramel sauce or make your own using the recipe linked.

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