Homemade Chai Latte Ice Cream



2 cups whole milk

2 cups heavy cream

3/4 cup honey

1 tsp vanilla extract or one whole vanilla bean

pinch of salt

5 chai tea bags

5 egg yolks

special equipment – ice cream maker

  1. Bring the milk, 1 cup of the cream, honey, vanilla, and salt just to a simmer, stirring to dissolve the honey. Remove from heat and set the chai tea bags in the cream mixture. Let steep, uncovered, for a half and hour, then remove and discard the tea bags then let the cream mixture cool for 15 minutes.
  2. In a separate bowl, whisk together the 5 egg yolks. Whisking constantly, slowly pour in about a half cup of the cooled cream mixture to temper the yolks, then add the egg yolk mixture to your original cream mixture pot. 
  3. Heat the new mixture over low heat until it reads 170-175 degrees on a thermometer. The mixture should be thick enough that a line drawn with your finger across the back of the spoon will stay. Then place a strainer over a large bowl and pour the custard into the bowl through the strainer to remove any little bits of egg and then stir in the remaining cup of cream. 
  4. Once strained, refrigerate until very cold or set the bowl in an ice bath to cool it more quickly in a pinch. Then mix in your ice cream maker according to the manufacturer’s instructions. Then placed the finished ice cream in a locking mason jar container to freeze for two more hours.
We love this delicious recipe from Sugar and Cloth, which we know you will love as a Summer treat too. Feel free to view the full recipe here.

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