No-Churn Alpine Chai Ice Cream

A creamy no-churn ice cream carrying the orange, spice and roasted notes of Alpine Chai. No ice-cream machine is needed.

Important: This recipe was created specifically for Alpine Apothecary Alpine Chai Herbal Tea. Do not substitute another tea blend. Most alternatives contain black tea and a different balance of spices, which will alter the flavour, texture and caffeine content.

Makes: about 1.5 litres  |  Preparation: 20 minutes, plus chilling and freezing

Ingredients

• 1 tablespoon Alpine Apothecary Alpine Chai Herbal Tea
• 600 ml thickened cream, divided
• 1 x 395 g can sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt

Method

1. Place the Alpine Chai and 150 ml of the cream in a small saucepan. Heat very gently for 8 minutes without boiling.
2. Strain the infused cream into a bowl and refrigerate until completely cold, for at least 2 hours.
3. Combine the chilled infused cream with the remaining 450 ml cream. Whip until soft peaks form.
4. Stir the condensed milk, vanilla and salt together in a separate large bowl.
5. Gently fold the whipped Alpine Chai cream into the condensed milk mixture in three additions, keeping as much air in the mixture as possible.
6. Spoon into a freezer-safe container or loaf tin. Cover and freeze for at least 6 hours, preferably overnight.
7. Allow the ice cream to stand at room temperature for about 5 minutes before scooping.

Shop Alpine Apothecary Alpine Chai Herbal Tea

See all Tea & Kitchen Recipes