Chocolate Chai Ice Cream
A creamy, spiced ice cream blending chocolate and chai flavors for a rich, aromatic dessert. Smooth, indulgent, and easy to make at home, it’s perfect for warm afternoons, dinner parties, or cozy evenings.
Equipment
- 1 medium saucepan
- 1 whisk or spoon
- 1 fine-mesh sieve
- 1 ice cream maker
- 1 freezer-safe container
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3 slices fresh ginger peeled and sliced 1/4-inch thick
- ½ teaspoon freshly ground nutmeg
- 1 teaspoon orange zest
- 7 teaspoons loose black tea leaves
- 1 vanilla bean split and scraped
- 1 cinnamon stick
Instructions
- Heat the Cream and Milk Base: In a medium saucepan, combine 2 cups of heavy cream and 1 cup of whole milk. Place the saucepan over medium heat and warm the mixture gradually, stirring occasionally to prevent it from sticking to the bottom. Heating slowly ensures the dairy doesn’t scorch and creates a silky base for your ice cream.
- Sweeten and Flavor with Cocoa: Once the cream and milk mixture is warm (not boiling), add 2/3 cup granulated sugar, 1/3 cup unsweetened cocoa powder, and 1 teaspoon kosher salt. Whisk or stir continuously until all ingredients are fully dissolved, creating a smooth, uniform chocolate mixture. This step ensures the sugar and cocoa evenly blend into the milk for a rich, consistent flavor.
- Simmer to Intensify Flavors: Bring the mixture to a gentle boil over medium heat. Once it reaches a boil, reduce the heat slightly to maintain a soft simmer. Let it simmer for approximately 4 minutes, stirring frequently. Simmering deepens the chocolate flavor and slightly thickens the mixture, giving your ice cream a creamier texture once frozen.
- Infuse with Chai Spices: Turn off the heat and immediately add the aromatic ingredients 3 slices peeled ginger, 1/2 teaspoon freshly ground nutmeg, 1 teaspoon orange zest, 7 teaspoons loose black tea leaves, 1 split vanilla bean, and 1 cinnamon stick. Stir gently to distribute the spices and tea evenly. Cover the saucepan with a lid to trap the heat and flavors. Allow the mixture to steep for 25 minutes, giving the spices time to release their essence without overcooking or bitterness.
- Strain the Mixture: After steeping, carefully strain the liquid through a fine-mesh sieve into a clean bowl or container. Remove all solids—ginger, cinnamon stick, tea leaves, orange zest, and vanilla pod pieces—ensuring only the smooth, infused cream remains. Press gently on the solids to extract maximum flavor without letting any fragments through.
- Chill Before Churning: Cover the strained ice cream base and refrigerate for at least 2 hours (or overnight for deeper flavor). Chilling is crucial a cold base churns more evenly, creating a smoother texture and preventing ice crystals from forming during freezing.
- Churn the Ice Cream: Transfer the thoroughly chilled mixture to your ice cream maker. Follow your machine’s manufacturer instructions for churning. Typically, it takes 20–30 minutes for the mixture to thicken and achieve a soft-serve consistency. The machine incorporates air, creating a creamy, velvety ice cream.
- Freeze for Firmness: Once churned, transfer the ice cream into a freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for at least 4 hours, or until fully set. This step allows the ice cream to firm up while maintaining its creamy texture.
- Optional Garnish and Serve: When ready to enjoy, scoop the ice cream into bowls or cones. For an extra touch, lightly grate a pinch of cinnamon over the top for aroma and visual appeal. Serve immediately and savor the luxurious blend of chocolate richness and warming chai spices.
Notes
- Use full-fat dairy for the creamiest texture; low-fat milk or cream may result in icier ice cream.
- Fresh spices make a noticeable difference—freshly grated nutmeg and peeled ginger deliver brighter flavors than pre-ground alternatives.
- Steeping the tea and spices off the heat prevents bitterness and preserves delicate aromatics.
- Chilling the ice cream base thoroughly before churning is essential to achieve a smooth, creamy texture.
- Experiment with optional additions like finely chopped dark chocolate or toasted nuts for texture contrast.
