Recipe: Chai Latte Ice Cream

I love going on vacation and tasting something so delicious you can’t wait to get home and recreate it in your own kitchen. On our Alaska cruise in June our final stop was Victoria, British Columbia where we had some amazing gelato. Mine was chai latte gelato, a flavor I had never seen or had before. I am obsessed with tea – any kind! – and I love a chai latte, so I had to get it. It was amazing and I vowed right then that it would be the first thing I made when we got home.

Domestocrat’s Chai Latte Ice Cream (makes 6-9 servings)
2 cups heavy cream
1 cup whole milk
8 chai tea bags (any kind you like)
1/2 cup Egg Beaters
3/4 cup sugar
1/4 tsp. cinnamon (I use King Arthur’s Vietnamese cinnamon)
Pinch of ground clove
Pinch of ground nutmeg

Combine all of the ingredients and bring to a simmer over low heat, stirring occasionally. When the sugar has dissolved, turn off the heat and let the tea bags steep in the mixture for 20 minutes. Cover the mixture (or transfer to an airtight container like a mason jar) and chill for 1 hour. You can do this step in advance and leave the mixture in the fridge for 1-2 days prior to turning it into ice cream.



When the mixture has fully cooled, add to your ice cream maker/machine and follow the manufacturer’s instructions to make ice cream (for my KitchenAid attachment bowl, this takes anywhere from 15-25 minutes).


Once the ice cream is done churning, transfer to an airtight container and freeze until it has hardened (4-6 hours or overnight).


This ice cream is perfection. Sweet, creamy, and full of warm spices – just like your favorite chai latte!


Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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