You know what is really awesome? Ice cream. You know what is even more awesome? Homemade ice cream.
I never thought homemade ice cream would taste so very different from the delicious concoctions you can get at the grocery store (Cherry Garcia anyone?) but now that I have been making my own ice cream for a few months, I have to say that there is something superior about ice cream you make at home! Maybe it is the fact it takes forever to freeze, so the anticipation of tasting that first bite of iced creamy liquid heaven enhances the flavor. Or it could be the crazy concoctions I throw into the ice cream maker that you can’t find at the grocery store (see here for my red velvet ice cream). Whatever the reason is, I swear you have to try making ice cream at home. It is just that good.
We all know the yummy that is the pumpkin latte, but have you ever tried a pumpkin chai latte? If not you need to stop reading this post, head out to your local coffee house, and have them make one for you, because it is like drinking autumn. No seriously. Why are you still reading this?
Though a pumpkin chai latte is served hot, I thought it would taste just as good, if not better, as a flavor for ice cream. Turns out I was right! The combination of spices works together to create a creamy sweet kick with a hint of pumpkin delight. Though your thighs will be angry, your mouth with give you a high five once it tastes this ice cream.
Pumpkin Chai Latte Ice Cream
1 pint heavy cream
1 14 oz can sweetened condensed milk
1/4 tsp ginger
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp cloves
1/4 tsp nutmeg
1 cup canned pumpkin
Mix everything together and let cool for 1-2 hours in the fridge. Once cold, carefully pour into your ice cream maker and run for 20 minutes. Quickly pour the soft mixture into a container and freeze overnight. Can be served on its own or with gingersnaps.