September is forever halfway between fall and summer.
And during the hot days that inevitably drag on before the rain, there’s no desire for hot drinks or baked goods… Yet. 😉
So, I came up with a solution: fall-infused iced treats! I already had a couple up my sleeve, like chai tea fauxccino and pumpkin pie fauxccino. What I really wanted though, was ice cream.
Chai Chocolate Chip Ice Cream
Chai ice cream is just plain fun! It's the flavor of fall with a refreshing coolness. I like coconut milk in this treat, but raw cream and milk can be substituted. Not a chocolate fan? Leave the chocolate chips out! This is also delicious with caramel sauce drizzled on top. Makes about 1-1/2 quarts.
Ingredients
- 2 cans full-fat coconut milk OR 2 cups raw cream and 1 cup raw whole milk
- 1/3 to 1/2 cup maple syrup
- 2 organic or pastured egg yolks
- 2 cinnamon sticks
- 1/2 cup mini chocolate chips *
- 2 bags black tea
- 1-inch piece fresh ginger
- 4 whole black peppercorns crushed
- 1 tablespoon vanilla extract
- 2 whole cloves crushed
- 2 cardamom pods crushed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
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Pour the milk into a medium-sized sauce pan.
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Add the black tea, cinnamon sticks, fresh ginger, ground nutmeg, crushed black pepper corns, cardamom pods, and cloves.
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Bring to a low simmer for about 5 minutes.
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Cover and remove from heat.
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Set aside, allowing the milk to infuse.
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Strain the spices and tea from the milk.
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In a small bowl, whisk the egg yolks.
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Reheat the infused milk on low.
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Pour a couple of tablespoons of the infused milk into the egg yolks and stir well.
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Gently pour the yolk mixture into the sauce pan, whisking continuously while pouring.
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Cook the mixture over low heat, stirring continuously, scraping the bottom of the pot with the spatula.
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Stir until the milk thickens to a thin custard and coasts the back of the spatula.
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Pour the custard into a glass dish or canning jar.
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Cover and refrigerate until completely chilled, preferably over night.
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Once chilled, pour the custard into a blender.
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Add the maple syrup, ground cinnamon, ground ginger, and vanilla extract.
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Blend until smooth.
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Pour the custard into the ice cream maker and freeze according to the manufacture's instructions.
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After 20 minutes, once the ice cream is almost finished, add the mini chocolate chips, sprinkling in a few at a time as the maker churns.
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Allow to churn for an additional 5 to 10 minutes.
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Once done scoop the ice cream into a freezer proof glass dish.
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Cover with a lid and allow to ripen (harden) for at least 3 hours.
Recipe Notes
*Or these no sugar, stevia-sweetened chocolate chips chopped up a bit.
Other Chai-Inspired Treats
What’s your favorite way to cool off on a warm autumn day?
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Katie, this sounds so good! And while we’re not dairy free by any means (I <3 raw cream) our dairy is frequently out of it. I'm delighted with this coconut milk version. We'll have to try this soon. I don't have mini chocolate chips. Would cacao nibs work just as well? Or would they be too bitter?