Vanilla Chai Ice Cream

Vanilla Chai Ice Cream

Makes about 1 quart (1 liter).
By Dennis W. Viau; an original creation.

Having made ice cream with Nestle’s Quick (the recipe is in the Recipe Archive on this web site), the idea for using another powdered mix, chai, seemed like a natural progression. This ice cream is not as cloyingly sweet as many ice creams, but sweet enough to satisfy. I therefore think of this as ice cream for grown-ups. It is easy to make if you have the machine.


5 egg yolks
1 large egg
1 cup (200g) vanilla chai powdered mix
1½ cups (350ml) milk or half-and-half
1 cup (235ml) heavy cream


Using a whisk or electric mixer, combine the yolks, whole egg, chai powder, and milk (or half-and-half) in a bowl until well blended.

Set up a double boiler by using a larger saucepan into which a smaller pan will fit loosely. Heat a small amount of water (about 1 cup/237ml) to boiling in the larger pan. There should be just enough water such that when the smaller pan is inserted its bottom surface will just come into contact with the water.

Pour the chai mixture into the smaller pan and place on top of the boiling water. Heat to about 140°F (60°C), stirring often, preferably checking with a good instant-read digital thermometer.

Remove the heated chai mixture from the double boiler and add the heavy cream, stirring to combine. Either cover and chill overnight in the refrigerator or place the pan in a deep bowl with water and ice cubes in it (effectively making a water bath). The chai mixture should cool to between 40 and 60°F (4 to 16°C) before pouring into the ice cream maker.

Set up your ice cream maker according to the manufacturer's instructions and start the motor. Pour in the mixture and let churn for about 20 minutes. Transfer the chilled ice cream from the maker to a storage container and chill in the freezer for 2 to 3 hours before serving. Supposedly the ideal temperature at which to serve ice cream is between 6° and 10°F, which is between -14° and -12° Celsius.