Chai Ice Cream

Homemade chai tea ice cream, infused with star anise, cloves, allspice, cinnamon, peppercorns, cardamom, and black tea.

Chai Ice Cream
Elise Bauer

According to historian Lizzie Collingham in her terrific Curry: A Tale of Cooks and Conquerors, the English popularized tea drinking in India in the early 1900s as a way to expand the market for the tea they were growing there.

To the great distress of the British marketers of the time, the locals insisted on adding way more sugar and milk than would be considered proper by English standards and, adding insult to injury, spicing it up a bit with cardamom, pepper, cinnamon.

All I can say is Thank Goodness.

Spicy, milky, sweet chai is one of my favorite ways to drink black tea. Here are all those wonderful chai tea spices infused in ice cream.

Chai Ice Cream
Elise Bauer

Chai Ice Cream

Total Time 0 mins
Servings 8 servings
Yield 1 quart


  • 2 star anise stars

  • 10 whole cloves

  • 10 whole allspice

  • 2 cinnamon sticks

  • 10 whole white peppercorns

  • 4 cardamom pods, opened to seeds

  • 1/4 cup full-bodied black tea (Ceylon or English breakfast)

  • 1 cup milk

  • 2 cups heavy cream (divided, 1 cup and 1 cup)

  • 3/4 cup sugar

  • A pinch salt

  • 6 egg yolks (see how to separate eggs)


  1. Infuse milk and cream with chai spices for 1 hour:

    Into a heavy saucepan put the 1 cup of milk, 1 cup of the cream and the chai spices - star anise, cloves, allspice, cinnamon sticks, white peppercorns, and cardamom pods, and a pinch of salt.

    Heat the mixture until steamy (not boiling) and hot to the touch. Lower the heat to warm, cover, and let stand for 1 hour.

    Elise Bauer
  2. Infuse mixture with tea leaves 15 minutes:

    Reheat the mixture until steamy hot again (again not boiling), add the black tea leaves, remove from the heat, stir in the tea and let steep for 15 minutes. Use a fine mesh strainer to strain out the tea and spices, pouring the infused milk cream mixture into a separate bowl.

    Elise Bauer
  3. Add sugar to milk cream mixture:

    Return the milk cream mixture back to the heavy bottomed saucepan. Add the sugar to the milk cream mixture and heat, stirring, until the sugar is fully dissolved.

  4. Set remaining cream in bowl over ice bath, with sieve:

    While the tea is infusing in the previous step, prepare the remaining 1 cup of cream over an ice bath. Pour the cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

    Elise Bauer
  5. Temper eggs with hot milk cream mixture:

    Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

    Elise Bauer
  6. Cook custard base until it thickens:

    Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

    The minute this happens the mixture should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking in the next step.

    Elise Bauer
    Elise Bauer

    If the custard base doesn't coat the back of the spoon, it's not ready.

    Elise Bauer
    Elise Bauer

    The custard base coats the back of the spoon.

  7. Pour the custard through the strainer into the cream over the ice bath:

    Stir it into the cold cream to stop the cooking.

  8. Chill thoroughly:

    Once initially chilled in the ice bath, chill the mixture thoroughly in the refrigerator (at least a couple of hours).

  9. Process in ice cream maker:

    Churn the mixture in your ice cream maker according to the manufacturer's instructions.

  10. Store in freezer:

    Store in an airtight container in your freezer for several hours before eating. Note that the ice cream will be quite soft coming out of the ice cream maker. It will continue harden in your freezer. If stored for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

Chai Ice Cream
Elise Bauer
Nutrition Facts (per serving)
368 Calories
27g Fat
24g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 368
% Daily Value*
Total Fat 27g 35%
Saturated Fat 16g 79%
Cholesterol 238mg 79%
Sodium 135mg 6%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 2%
Total Sugars 22g
Protein 9g
Vitamin C 1mg 4%
Calcium 110mg 8%
Iron 1mg 6%
Potassium 180mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.