No-Churn Pumpkin Chai Ice Cream
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.
No ice cream machine? No problem. This seriously simple and straight-forward recipe doubles down on authentic chai flavor from two sources: Chai-mazing spice blend and Emperor’s Chai-steeped bourbon. Why bourbon? Besides contributing gentle boozy (and more chai) flavor, a little alcohol lowers the ice cream’s freezing temperature and, in turn, yields a creamier texture by prohibiting ice crystals from forming. No cook, no churn. Simply combine ingredients and freeze. Adapted from Food52.
4 oz bourbon
1 Tbsp Pumpkin Chai Latte black tea or Emperor’s Chai black tea
Pumpkin Chai Ice Cream
1 (14 oz) can sweetened condensed milk
1 cup pumpkin purée
1½ Tbsp chai-infused bourbon
2 tsp Chai-mazing Spice Blend
½ tsp Fleur de Sel Sea Salt
1½ cups heavy cream, cold
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 purée, 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.
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