Masala chai ice cream! For me, chai should be either made kadak or not at all. Kadak means strong so I like a bolder cup of chai. How do you get a cup of kadak chai? Key is chai masala, add extra tea and boil it longer. Also, in Western cultures milk is normally added to tea after tea is boiled with water. For a good cup of what I’ll call real chai the milk is added to the tea and water to boil together on the stove. This all contributes to a stronger and more flavorful cup of chai.
Making traditional chai is key
Chai masala is a big component of this and can easily be found online or in Indian stores. Generally chai masala inclues cloves, cardamom, black pepper, cinnamon and ginger. A lot of homes make their own chai masala blend at home with their own preferences/rations of spices. I’ve used my mom’s homemade mix for this recipe and will separately add a post later in the week on her recipe.
No Churn Kadak Masala Chai
- 8 tea bags or loose leaf tea equivalent
- 2 tsp chai masala
- 1 1/4 cup whole milk
- 1 can of condensed milk 14 oz
- 1 pint heavy cream
- Add whole milk, tea bags and chai masala to pan and bring to boil. Then let simmer for about 5 minutes on low.
- Add condensed milk and heavy cream. Bring to boil once then turn off stove.
- Strain mixture through sieve and let cool an hour.
- Use hand mixer to blend until frothy. Pour into container and freeze.
- About 3 hours later take out and use hand mixer again to blend to add fluffiness to ice cream. Return to freezer.
- Ice cream should be ready another 3 hours later.