Pumpkin Chai Ice Cream
The Spice & Tea Exchange
1-quart
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
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- 4 oz bourbon
1 Tbsp Emperor’s Chai black tea
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- 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
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Pumpkin Chai Ice Cream (Kit)
Directions
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- 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).
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- 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.