This chocolate chai ice cream recipe is a home run. It’s sweet, but not too sweet, perfectly rich and the blend of chai spices is deliciously complex. It almost reminded me of a brownie batter with chai spices. Yum.
Arguably, you could make this with premixed chai tea but whole spices elevate this ice cream to the next level. I used saigon cinnamon that was sent to me by Cinnamon Hill. It’s hot and sweet and really packs a punch. It’s my first time cooking with gourmet cinnamon and it gave me a whole new appreciation for the spice! The cinnamon came individually wrapped and the box was stamped with the date it was harvested – only a month before! I also used their cinnamon grater to dust the ice cream with a bit more cinnamon before serving. I don’t think I can go back to the supermarket stuff.
Chocolate Chai Ice Cream Recipe
- 2 c. heavy cream
- 1 c. whole milk
- 2/3 c. sugar
- 1/3 c. unsweetened cocoa powder
- 1 tsp. kosher salt
- 3 slices peeled ginger, sliced about 1/4-inch thick
- 1/2 tsp. freshly ground nutmeg
- 1 tsp. orange zest
- 7 tsp. loose black tea leaves
- 1 vanilla bean, scraped
- 1 cinnamon stick
- Combine cream and milk in a saucepan and heat over medium heat.
- Add sugar, cocoa powder and salt and stir until everything is completely dissolved. Bring to a boil, turn down to a simmer and simmer for four minutes.
- Add the remaining ingredients to the heated mixture. Remove from heat, cover and let steep for 25 minutes.
- Using a fine mesh sieve, strain out the spices and tea leaves.
- Chill in the refrigerator for at least two hours, then transfer to ice cream maker and churn according to your machine directions. Transfer to a freezer-safe container and freeze for at least four hours.
- Optional: Grate a bit of cinnamon on top before serving.
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