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Chai Spice Ice Cream

Almond Thumbprint Cookies with Cinnamon-Pear Jam

Guests for afternoon tea will fall in love with refreshing, tea-infused Chai Spice Ice Cream. It pairs well with a hot cup of tea for a scrumptious and unique autumnal treat. Chai Spice Ice Cream pictured with Almond Thumbprint Cookies with Cinnamon-Pear Jam

Chai Spice Ice Cream
Serves: approximately 3½ cups
  • 1½ cups whole milk
  • 1½ cups heavy whipping cream
  • ¾ cup granulated sugar, divided
  • ⅛ teaspoon salt
  • 2 tea bags chai spice tea
  • 5 large egg yolks
  • Garnish: ground cinnamon
  1. In a medium saucepan, whisk together milk, cream, ½ cup sugar, and salt. Cook over medium heat until steaming. Add tea bags. Turn off heat, cover, and let steep for 5 minutes. Press tea bags slightly with a spoon before removing and discarding.
  2. In a medium bowl, whisk together egg yolks and remaining ¼ cup sugar. Slowly pour warm cream mixture into yolks, whisking constantly. Pour mixture back into saucepan, and cook over medium heat, whisking until thickened and mixture coats the back of a spoon. Remove from heat. Strain through a fine mesh sieve into a bowl. Refrigerate until completely chilled, stirring occasionally, approximately 4 hours.
  3. Freeze mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a chilled airtight container, and freeze until firm, approximately 3 hours.
  4. Garnish individual servings with a sprinkle of cinnamon, if desired.


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