Adam's Chai Latte Ice Cream
My brother Adam loves this ice cream so much that I asked him for the recipe. It's a Chai Latte with chunks of gingerbread cookies hidden within.
Yield
8 servingsPrep
20 minCook
20 minReady
8 hrsOde to Chai Latte Ice Cream
In a land of ice and cream so sweet, A wondrous treat, a tasty feat. A blend of spice and milk so fine, Chai latte ice cream, a divine design.
With cinnamon and cardamom's warm embrace, And ginger's zing to add a taste. A hint of cloves to make it grand, A perfect blend in every spoonful's land.
Scooped in a cone or a bowl so fine, A swirl of whipped cream, a heavenly sign. A sprinkle of nutmeg to make it complete, A dessert so grand, a true culinary feat.
Oh, wondrous chai latte ice cream, A delight to all who taste and dream. In every bite, a magic spell, A treat for all, a story to tell.
What is Chai Latte Ice Cream?
Chai Latte ice cream with gingerbread chunks is a delightful fusion of flavors that captures the essence of the holiday season in every spoonful. This creamy, frozen treat combines the warm and aromatic notes of chai tea with the spicy sweetness of gingerbread, creating a harmonious balance of tastes that is sure to please any palate.
The ice cream base is infused with chai's rich and comforting flavors, a blend of black tea, and an array of aromatic spices such as cinnamon, cardamom, and ginger. These spices create a delightful symphony of flavors reminiscent of cozy winter evenings by the fire.
The gingerbread chunks add a delightful texture and burst of flavor to the ice cream. These small, chewy pieces of gingerbread are made from a blend of molasses, ginger, cinnamon, and other spices that create a warm and comforting taste. As you savor each spoonful of ice cream, the gingerbread chunks provide a delightful contrast to the smooth and creamy ice cream, making every bite a delightful experience.
Combining chai and gingerbread creates a unique and delicious flavor that is perfect for the holiday season. This ice cream is a wonderful way to indulge in the flavors of the season while also enjoying a cool and refreshing treat. Whether you're curled up by the fire with a warm blanket or celebrating with friends and family, Chai Latte ice cream with gingerbread chunks is the perfect way to enjoy the magic of the holiday season.
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
|
*
|
| ½ | cup |
brown sugar
|
*
|
| ½ | cup |
sugar
|
*
|
| 1 | large |
cinnamon sticks
|
*
|
| 8 | green |
cardamom pods
cracked |
*
|
| 3 | black |
cardamom pods
cracked |
*
|
| 1 | tablespoon |
cloves, whole
|
*
|
| 1 | whole |
star anise
|
*
|
| 2 | inch |
ginger root
fresh |
*
|
| 6 | whole |
black peppercorns
|
*
|
| 2 | bags |
black tea
strong |
* |
| 3 | cups |
heavy whipping cream
|
*
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 2 | teaspoons |
vanilla extract
|
*
|
| 1 | teaspoon |
nutmeg
ground |
*
|
| ½ | teaspoon |
allspice
ground |
*
|
| ½ | teaspoon |
ginger
ground |
*
|
| ½ | teaspoon |
kosher salt
|
*
|
| 2 ½ | cups |
gingersnap cookies
optional, gingerbread cookies, broken into 1/2 (1cm) inch chunks |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0 |
water
|
*
|
|
| 0 |
brown sugar
|
*
|
|
| 0 |
sugar
|
*
|
|
| 0 |
cinnamon sticks
|
*
|
|
| 0 |
cardamom pods
cracked |
*
|
|
| 0 |
cardamom pods
cracked |
*
|
|
| 0 |
cloves, whole
|
*
|
|
| 0 |
star anise
|
*
|
|
| 0 |
ginger root
fresh |
*
|
|
| 0 |
black peppercorns
|
*
|
|
| 0 |
black tea
strong |
* | |
| 0 |
heavy whipping cream
|
*
|
|
| 0 |
milk, sweetened condensed
|
*
|
|
| 0 |
vanilla extract
|
*
|
|
| 0 |
nutmeg
ground |
*
|
|
| 0 |
allspice
ground |
*
|
|
| 0 |
ginger
ground |
*
|
|
| 0 |
kosher salt
|
*
|
|
| 0 |
gingersnap cookies
optional, gingerbread cookies, broken into 1/2 (1cm) inch chunks |
*
|
Directions
1) Add the first 10 ingredients to a small pot on the stove. Bring to a boil, then simmer for 5 minutes until the sugar is dissolved. Remove from heat.
2) Add the black tea bags, cover pot, and steep covered for 5 minutes. Remove tea bags after 5 minutes & allow the mixture to steep, covered, for 25-30 minutes.
3) Chill the mixture for at least 90 minutes, up to overnight. It must be fridge-cold as it will get mixed with the heavy whipping cream.
4) In the bowl of a stand mixer or with a hand mixer and a large bowl, beat the heavy cream until stiff peaks form.
5) In a medium bowl, mix the remaining ingredients (except the gingerbread cookies) and the chai simple syrup until it is a cohesive mixture.
6) Working in batches, fold 1/3 of the whipped cream into the condensed milk mixture. You can be a little rough here to get the cream combined. Fold in another 1/3 of the whipped cream. Be gentle, as you don't want to deflate the air too much.
7) Pour the mixture into the remaining 1/3 of whipped cream & gently fold until just combined. Transfer to an airtight freezer-proof container. Freeze for 1-2 hours, depending on the depth of the container used. You are looking for the ice cream base to be thicker and starting to set.
8) After 1-2 hours, remove from the freezer & gently stir in the gingerbread cookie chunks. You want to lightly mix these in so they are scattered throughout the ice cream. It adds a nice textural component. Place in the freezer and freeze overnight to allow the ice cream to set fully.
