I don’t think there’s ever a bad time of year for ice cream. Sure, the weather cools down and you may not want to be eating a cone outside, but the right scoop of ice cream paired with some warm apple pie or on top of a warm brownie can really hit the spot during the winter months! This chai tea ice cream recipe is easy to make and is the perfect fall treat with all of those spicy chai flavors. (I especially love crumbling up some biscoff cookies to add on top too!) Switch up your normal cup of chai tea and try it in a bowl this year!
Here’s what you’ll need to make your own:
- 1 Cup Milk
- 2 Cups Heavy Cream
- 4 Egg Yolks
- 3/4 Cup Sugar
- 6 Chai Tea Bags
In a small saucepan combine the milk and heavy cream. Heat until warm, but don’t let it boil. Remove the pan from the heat and add the tea bags to the mixture. Let the tea bags steep for 45 minutes to one hour. Remove the tea bags from the mixture and throw them away when done.
In a separate bowl, whisk the egg yolks and sugar together. Set aside.
Reheat the milk mixture. Once warm, slowly add 1 cup of the milk mixture into the whisked eggs and sugar. Still well.
Pour the egg mixture into the milk mixture. Heat, stirring continuously (so the eggs don’t overcook) until it becomes thick enough to coat the back of a spoon (about 5 minutes).
Strain the mixture into a new bowl. Set the bowl inside a large bowl filled with ice to chill the mixture and prevent the eggs from continuing to cook. Let it chill completely in the fridge.
Once chilled, follow the directions on your ice cream machine to churn. (I use this one).
Transfer the finished ice cream to a freezer safe container and freeze. (These reusable containers are so cute!)
I plan on making this chai tea ice cream recipe and serving it with pie and whipped cream on Thanksgiving this year! It’s an easy frozen treat to make and one that I really love during the fall and winter months!
Looking for another fun idea for your Thanksgiving table? I LOVE these chocolate wishbones!