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Pumpkin Chai Ice Cream
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
1-quart
Prep Time
15 minutes
No ice cream machine needed. This easy, no churn Pumpkin Chai Ice Cream doubles down on chai flavor with Chai-mazing spices and Emperor's Chai-steeped bourbon.
Ingredients
- 4 oz bourbon
-
1 Tbsp Pumpkin Chai Latte black tea or Emperor’s Chai black tea
- 1 (14 oz) can sweetened condensed milk
- 1 cup pumpkin puree
- 1½ Tbsp chai-infused bourbon
-
2 tsp Chai-mazing Spice Blend
-
½ tsp Fleur de Sel Sea Salt
- 1½ cups heavy cream, cold
Chai-Infused Bourbon
Pumpkin Chai Ice Cream
Directions
Chai-Infused Bourbon
- Combine bourbon and chai tea. Steep at room temperature for 15 minutes then strain fully. Reserve 1½ Tablespoons for this recipe (and store remaining in the fridge for a future craft cocktail moment).
Pumpkin Chai Ice Cream
- Place a 1-quart container or loaf pan in the freezer.
- Combine sweetened condensed milk, pumpkin puree, chai-infused bourbon, chai spice blend, and sea salt in a large bowl. In a separate bowl, using a hand or stand mixer, whip the heavy cream until stiff peaks form.
- With a whisk, gently incorporate the whipped cream into the pumpkin-condensed milk mixture. Add in batches to maintain as much fluffy, airy volume as possible - overmixing will deflate the mixture.
- Transfer mixture to the chilled container and cover surface with plastic wrap. Freeze until firm, at least 6 hours.