Pumpkin Ice Cream and Pumpkin Chai Tea

I just survived hosting my first Thanksgiving and roasting my first turkey.  I had so much fun preparing and making everything and everything was very well received.  However, spending an extended period with my in-laws was very stressful (my husband’s grandmother asked me during dinner if my teeth were real) and after all our guests went home, I rewarded myself with my favorite pumpkin treat, a pumpkin chai tea.  I love all things pumpkin and I recently made some pumpkin ice cream and from there discovered pumpkin milkshakes and pumpkin chai tea.

Pumpkin Chai Tea


3 tablespoons Pumpkin ice cream (available at Whole Foods and Trader Joe’s or make your own with the recipe listed below)
1 cup Milk
2 tablespoons Chai tea mix


Combine ingredients in mug and microwave on high for about 90 seconds.  Or heat in small saucepan until warm.  Stir and enjoy!

Pumpkin Ice Cream


5 large egg yolks
1 1/2 cups whole milk
1 cup heavy cream
1/3 cup plus 2 tablespoons sugar
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cinnamon stick
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla extract
3/4 cup pumpkin puree


Whisk the egg yolks together in a bowl and set aside. Combine the milk, cream, sugar, ground ginger, ground cinnamon, cinnamon stick, ground nutmeg and salt in a medium saucepan set over medium heat. Cook until the edges begin to bubble.

Slowly pour the warm liquid over the egg yolks, whisking constantly, then pour the egg yolk mixture back into the saucepan. Continue cooking over medium heat, stirring constantly and scraping the bottom, until the mixture is thick enough to coat the back of a spoon (between 160º and 170ºF on an instant read thermometer).

Set a mesh strainer over a large bowl. Pour the mixture through the strainer and then whisk in brown sugar until dissolved. Place bowl in an ice bath and stir until cool, then chill completely in the refrigerator, preferably overnight. Once chilled, whisk in the vanilla and pumpkin. Press through the strainer once more and then freeze in an ice cream maker according to manufacturer’s instructions. Freeze for at least an hour before serving.

Adapted from:  David Lebovitz


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