Equipment
- Ice Cream Maker
- medium saucepan
- Airtight Ice Cream Containers
- Spoons
Ingredients
- 2 Cups Heavy Whipping Cream preferably raw
- 1 Cup Whole Milk preferably raw
- 3 Egg Yolks
- 1/2 Cup Maple Syrup
- 1/8 tsp Sea Salt
- 2 1/2 tsp Vanilla Extract
- 2 tsp Blue Lotus Chai Tea or 2 Chai Tea Bags or a blend of loose-leaf black tea and whole spices like cinnamon sticks, cardamom pods, and star anise
Instructions
Step 1: Prepare the Ice Cream Maker
- Start by placing your ice cream maker bowl base in the freezer at least 24 hours in advance. This step ensures your chai ice cream forms with the perfect creamy texture.
Step 2: Infuse the Milk Mixture with Chai Spices
- In a medium saucepan, combine the whole milk and chai tea powder or bags. Warm the mixture over medium-low heat until it just begins to steam, allowing the warm spices to infuse into the milk.
- Remove from heat and let the chai mixture steep for 5-10 minutes. Strain the mixture using a fine mesh strainer to remove the spices and tea leaves, then allow it to cool to room temperature.
Step 3: Whisk the Ingredients
- In a large bowl, whisk together the heavy whipping cream, egg yolks, maple syrup, sea salt, vanilla extract, and the cooled chai-infused milk mixture.
Step 4: Churn the Ice Cream
- Pour the whisked cream mixture into your ice cream maker and churn according to the manufacturer’s instructions. For most machines, this will take about 30 minutes or less.
Step 5: Serve or Freeze
- Once the ice cream reaches your desired consistency, serve it immediately as a soft-serve treat or transfer it to an airtight container for freezing.
Notes
- Make sure that your Ice Cream Maker bowl is put into the freezer at least 24 hours in advance to ensure it is completely frozen.
- Avoid boiling at all costs! We want the milk to remain technically raw.
- Make sure the mixture is well blended for a smooth flavor profile.
- If freezing, let it firm up for a few hours in your freezer-safe container for the best results.