Chai Latte Ice Cream

Votes: 1

Time: 4 hours 40 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 286, total fat 18 G., saturated fats 11 G., proteins 7 G., carbohydrates 25 G., fiber 0 G., cholesterol 68 mg, sodium 114 mg, sugar 25 G.

Dress up spicy masala chai in ice cream form, making it without even a special ice cream maker—just use popsicle molds or ice lolly molds. The dessert is similar to the traditional Indian ice cream called kulfi, but with a hint of masala chai.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 black masala tea bags, open and discard contents
Half a vanilla bean, cut in half lengthwise and scrape out the seeds
10 tbsp. condensed milk with sugar (about 200 g)
1 can (350 g) of unsweetened condensed milk
3/4 cup heavy cream
Special equipment: 6 fruit ice cube trays with a capacity of 90 ml.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: masala tea, vanilla pod, condensed milk, concentrated milk, cream

Cooking the dish according to the recipe:

Place the unsweetened condensed milk, tea, and vanilla in a small saucepan and heat over medium heat, stirring occasionally. Once the mixture begins to boil, remove from the heat, cover, and let steep for 30 minutes.
Strain the mixture through a sieve into a large bowl and stir in the sweetened condensed milk and cream. Pour the mixture into molds and freeze for at least 4 hours, preferably overnight.