Chai Ice Cream!


I usually steal all my ideas from other chefs, but I have now finally come up with a good idea of my own.

I made Chai Ice Cream tonight and I wanted to share the recipe with you all, since it tasted incredible while it was still in the churn.

2 cups milk

1 cup cream

1/4 cup of honey (or to taste)

2 teaspons vanilla extract

1 vanilla bean

2 teabags of your choice (I used chai)

4 eggs

Mix the cream and the milk in a saucepan and bring to a simmer.  Add the honey and then the teabags.  Allow the tea to steap as long as you like.  Split the vanilla bean in half and scrape out the seeds.  Add them to the chai mixture when the heat has been turned off. Put the mixture in the fridge to cool.  You will want it cold when you go to churn it or it will not set up well.

When the mixture is cool, beat the eggs until they lighten in color, about 2 minutes.  Add the vanilla extract.

Pour the egg mixture into the cream mixture and mix.

Pour the base into the ice cream maker and turn until it has a soft set.  Put in the freezer for 2 hours to set up.

Notes: I always have a lot of vanilla beans on hand, so I tend to use vanilla extract AND a vanilla bean.  I love the taste of the vanilla bean, and it is also nice to get the alcohol soluable flavours out of the ice cream.

You could use any kind of tea you like.  I am an Oregonian, so the Chi was fantastic, but it would also be good with Good Earth or even peppermint!

Most Philadelphia ice cream bases call for 2 cups of cream and 1 cup of milk.  I turned this around to reduce the fat content of the ice cream, and to use up more goat milk.  It seems to work fine that way, and I am now changing over to using that ratio for my Philadelphia ice creams.


2 Comments to

“Chai Ice Cream!”

  1. On September 17th, 2008 at 5:05 PM Melissa Says:

    This recipe looks yuummmmmmmmy! I am adding it to my list of projects. 😀

  2. On November 12th, 2008 at 2:23 PM Maryjo Sharp Says:


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