Desserts
Pumpkin Chai Ice Cream
Makes about 6 cups
Pumpkin Chai Ice Cream
Makes about 6 cups
The spices of chai tea perfectly complement the classic pumpkin spice flavors in this delectable fall ice cream.
Ingredients
- 2 ½ cups heavy cream
- 2 chai tea bags
- 1 ½ cups pumpkin purée
- 1 cup packed light or dark brown sugar
- 2 tablespoons molasses or dark corn syrup
- 1 ½ cups whole milk
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Preparation
- 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.
