Caramel Chai Ice Cream

Last summer I was obsessed with popsicles. (You may have noticed. Hee, hee.) The summer before that I was all about homemade ice cream. I thought I'd share some of our family's favorite creations with y'all since summertime is just around the corner. First on the docket is this fabulous Caramel Chai Ice Cream.

Ribbons of caramel get swirled into this perfectly chai spiced easy ice cream. You're gonna love it! If you have yet to purchase an ice cream maker, I highly recommend it. Making homemade ice cream is so fun and so yummy. I have a simple inexpensive machine. See my Amazon picks below to see the one I own. It does a bang up job!!

Okay, for this ice cream, I start by steeping my chai tea bags in milk, cream, sugar, and a little bit of water.



The mixture gets poured into a jar, tea bags and all, and I refrigerate it overnight. I like to infuse as much of that chai flavor as I can.

The next morning, I pull out the tea bags and churn my ice cream for about 10 minutes.

Ribbons of caramel are swirled throughout this perfectly chai spiced ice cream.

Half of the chai ice cream gets smoothed down into my container. Then I add some caramel and swirl it in with a butter knife. Add the rest of the ice cream, some more caramel, and swirl again.





After 4 hours in the freezer your ice cream should be good to go. Get ready to do a happy dance. 😊

Put that ice cream maker to good use with this awesome Caramel Chai Ice Cream.

Bust out those ice cream makers, folks. It's ice cream mak'n time!

Caramel Chai Ice Cream

INGREDIENTS
2 cups heavy cream
1/3 cup granulated sugar
1/4 tsp kosher salt
1/2 cup water
5 bags chai tea (I used Twinings decaf)
1/2 cup whole milk
1/4 to 1/3 cup caramel sauce, divided (homemade is best, but Mrs. Richardson's will also do)

DIRECTIONS
1. In a medium saucepan, heat up the cream, milk, water, sugar, salt, and tea bags over medium-low heat until all the sugar has dissolved.
2. Turn off the stove and let tea steep for 20 to 30 minutes.
3. Pour mixture, tea bags and all, into a sealable container - I use a large mason jar. Shake or mix well and refrigerate overnight or for at least 4 hours until very cold. Also, make sure the freezing component of your ice cream maker is in the freezer.
4. The next day, prep your ice cream maker, give the jar a shake, remove the tea bags, and pour into your prepped ice cream maker. Churn for about 10 minutes. Check it after 8 or 9 minutes. You don't want to over-churn.
5. Scoop half of the ice cream into a freezer safe container (I use a bread tin). Top with half of the caramel (about 2 or 3 Tbsp) and swirl into the ice cream using a butter knife.
6. Repeat with the rest of the ice cream and caramel. Cover and freeze for 4 hours.
7. If the ice cream is too firm to scoop, leave it out on the counter for a few minutes to soften.