The spices of chai tea perfectly complement the classic pumpkin spice flavors in this delectable fall ice cream.
2½ cups heavy cream
2 chai tea bags
1½ cups pumpkin purée
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup
1½ cups whole milk
1 teaspoon pure vanilla extract
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
No nutrition information available
- In a small saucepan, bring the heavy cream to a gentle simmer. Once simmering, carefully transfer to a medium heatproof bowl. Add the tea bags and let steep for 10 minutes.
- Remove the tea bags and add the pumpkin, sugar, and molasses. Whisk until smooth and the sugar is dissolved. Add the milk, vanilla, cinnamon, ginger, cardamom, cloves, and nutmeg, and whisk until smooth. Cover and refrigerate 1 to 2 hours, or overnight.
- Turn the ice cream machine on; pour the pumpkin mixture into the frozen freezer bowl, and churn until thickened, 20 to 25 minutes. The ice cream will have a soft, creamy texture. For a firmer consistency, transfer the ice cream to an airtight container, and freeze for about 2 hours. Remove from the freezer about 15 minutes before serving.