Recently I wrote about our first-time-ever ice cream making experiences when we made our luscious Homemade Strawberry Ice Cream. This recipe soon followed. I wanted to try a flavor I couldn’t easily find in stores, something unique. Making homemade ice cream is like a license for creativity. You can do just about anything you want!
The chai was a fun flavor! The first time I might have made it a little too spicy, so I’ve toned it down a bit in the recipe below. The great thing is that you can taste test your mix as you go (it’s a burden, to be sure) just so you know you’ve got just the right amount of spice for you. I also wanted to try this recipe as an alternative to the typical heavy cream route. Can you tell a huge difference? What do you prefer?
Chai Spiced Ice Cream
Yield: 1 quart
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1/2 cup skim milk
- 1/2 cup chocolate chips or chopped chocolate
- 4 tablespoons cream cheese
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground all spice
- 1/4 teaspoon ground cloves
Mix all the ingredients in a blender for about 1 minute. Pour into a plastic container and freeze for 5 hours. Mix with a spoon, then put back in the freezer until it’s firm enough to scoop (about 5 more hours).
Adapted from Fat Girl Trapped in a Skinny Body.