Chai Tea Ice Cream
Chai Tea Ice Cream
I'm putting this out there as a base recipe for Ice Cream because it doesn't use eggs like a frozen custard, it just sort of melts a bit faster for the most part. It's my experimenting around. This is a super basic recipe, if you watch a YouTube video with your kind of ice cream churn and this recipe you can easily make this even if you are a total newbe.
Unless you know someone with chickens, eggs are expensive so this one also saves a bit on yee olde wallet. Welcome to 2025. Yiffy!
I like high fat content to carry the flavors, and when you steep the tea in milk and cream you get some really good flavor transfers going on.
Teista Teas is not sponsoring the plug, I just like their teas. Whoever the folks that are involved with the mixing of their teas do a great job which makes me a fan boy. If you guys are watching I will shill for you.
I don't believe all the woo woo bullshit health claims about tea, the taste is what matters to me. I drink tea for the taste, I'm a hedonistic demon damn it!
This recipe worked really well with Blueberry Wild Child from Tiesta Teas. Their Chai tea works and tastes great as well.
Like I said I am a fanboy of thier teas.
Directions
- 2 12oz Cans evap milk
- 3 Cups heavy whipping cream - same as the 2 cans of milk
- 1/2 Cup sugar
- 9 Nomral spoons loose leaf chai tea
- Sprinkle of table salt
- A decent sized strainer with a tight-ish screen
Warm milk and cream to simmer. Do not boil it if you can help it. You want it at a simmer not a boil. Lower temp is better in this case.
Stir in the sugar and keep sitrring till it disolves. You can do this step while bring it up to a simmer.
Spoon in 9 spoons - like the plastic picnic size - of the loose leaf chai tea. You really don't want to do it with tea bag varieties. A loose leaf tea will imporve the taste so fucking much!
Brew chai tea/milk/cream on heat for about 10 mins.
Let sit on warm burner for about 20 mins. Maybe the only good thing about an electric stove is for that.
Chill it in the fridge, for a few hours or overnight.
Strain through the strainer while pouring into your ice cream churn.
Turn it on and now you wait.
For first time ice cream makers this doesn't mean that your ice cream is done. You have to let it set up in the freezer for a few hours before you can really eat it.
I used heavy whipping cream for more fat which gives the ice cream a decadent flavor potential. You want it rich and creamy, a decadent desire which will call to you in the middle of lust filled dreams.
I like giving some beginner advice. I've screwed up a bunch of stuff. It helps me learn. If someone is just starting out and doesn't know jack or shit the only way they will learn is if someone says 'try this'. If you've been cooking for a while you can forget that with some things it's a new experience. I'm just passing along some of the "I screwed the pooch on that one." when I was learning I will pass that on. Passing it forward because I had to find out the hard way while learning ice cream, or bread making.
Whatever your skill level I want to welcome you. Enjoy and shoot word back to me if you make a variation if this.
