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Chocolate Chai Ice Cream

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★★★★★

5 from 4 reviews

Ingredients

Scale
  • 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

Instructions

  1. Combine cream and milk in a saucepan and heat over medium heat.
  2. 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.
  3. Add the remaining ingredients to the heated mixture. Remove from heat, cover and let steep for 25 minutes.
  4. Using a fine mesh sieve, strain out the spices and tea leaves.
  5. 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.
  6. Optional: Grate a bit of cinnamon on top before serving.

Notes

Kristin Appenbrink

Find it online: https://asideofsweet.com/chocolate-chai-ice-cream-recipe/