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Indian ice cream is traditionally made by boiling whole milk for hours until it thickens, making it denser than its Western counterpart, which is typically aerated. To save time, this masala chai ice cream recipe uses evaporated milk as a quick alternative to boiling whole milk. To make the ice cream dairy-free, swap in evaporated coconut milk and condensed coconut milk.
Masala Chai Ice Cream
In a medium saucepan over low heat, combine milks, tea, ginger, cinnamon, and cardamom; cook, stirring frequently, until milk is almost boiling.
Remove from heat and pour liquid through a sieve into a heatproof jug. Squeeze teabags, if using, in order to extract maximum flavor.
Cool mixture to room temperature, about 1 hour. Divide among molds or pour into tubs. Freeze until solidified, 2–3 hours for molds or overnight for tubs. Store in freezer up to 2 months.
Serve sprinkled with crushed pistachios.
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g