Chai Spiced Ice Cream

If you're like me, you know that ice cream is the best dessert at every time of year. Just because it's cold outside doesn't mean we can't enjoy a frozen treat! But I understand that some people don't share that enthusiasm. So, I decided to give ice cream a fall makeover. 

This recipe combines my favorite summer ice cream recipe with warming chai spices. If you're a long-time reader, you know how much I adore chai spices (pst! see my Chai Spiced Buckwheat Granola and my Masala Chai recipes!). Chai spices are warming, have a pleasant bite, and are tastier than pumpkin spice, imo.

This recipe works best with an ice cream maker. (I love my KitchenAid Ice Cream Maker attachment!) If you don't have an ice cream maker, consider supporting a local creamery instead! 

LET ME KNOW WHAT YOU THINK OF THE RECIPE AND DON’T FORGET TO FOLLOW THE SUSTAINABILITY TIPS BELOW!

Time: 8 hours

Makes: about 2 quarts of ice cream

Ingredients

• 2 cups heavy cream

• 2 cups half and half

• 3 large eggs

• 2 large egg yolks

• 1 1/2 cups granulated sugar

• Chai spices

  • 2 teaspoons cinnamon

  • 2 teaspoons ginger

  • 1 teaspoon cardamom

  • 1/4 teaspoon allspice

  • 1/4 teaspoon cloves

  • 1/4 teaspoon black pepper

Methods

1. Prepare your ice cream maker according to manufacturer instructions. For example, if you have the KitchenAid ice cream maker attachment, don't forget to place the bowl in the freezer the night before.

2. Place the heavy cream and half-and-half in a medium pot over medium-high heat to bring to a boil. While the cream mixture is heating, whisk together the eggs and egg yolks in a large bowl until well combined. Add the sugar to the eggs and whisk again to combine.

3. When the cream mixture starts to boil, remove it from heat. While whisking the eggs, very slowly (like 1 tablespoon at a time) add the cream mixture to the eggs. To prevent the eggs from scrambling, be sure to whisk constantly and add the cream mixture super slowly. This process is called “tempering” the eggs.

4. Once you have added all the cream to the eggs, add in the chai spices. Place the pot back on the stove over medium heat. Whisk continuously until the ice cream base thickens slightly, about 5 minutes.

5. Refrigerate the mixture until completely cooled. This is very important because it will make your final product more creamy and less icy. This could take 2-4 hours depending on how cold your fridge is.

6. Once the ice cream base is completely cool, churn it according to your ice cream maker's instructions. Freeze your ice cream and dig in! I froze my ice cream in two containers: one 9-inch by 5-inch loaf pan and one 2-cup pyrex container. Using several smaller containers can help your ice cream freeze faster, but feel free to freeze in one larger container. This ice cream will last in the freezer for several months, so you can take your time enjoying every last bite!

Sustainability Tips

• Dairy: Since cows contribute a lot to climate change, I like to buy my dairy products from B Corps, which are held to really high environmental and social standards. You could also try out vegan dairy options if you're feeling adventurous, but keep in mind that I have not tested vegan options with this recipe.

• Eggs: Local eggs are really easy to find if you look for them. Buying locally means your eggs won't have to travel as far, reducing greenhouse gas emissions and energy use.

• Sugar: I like to buy coconut sugar because it's easy to find fair trade varieties, but organic or fair trade granulated sugars are other sustainable options here. Read all about it in my sustainable cane sugars post!