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Vanilla Bean Chai Tea Gelato Recipe

Arlene Mobley - Flour On My Face
Homemade Vanilla Bean Chai Tea Gelato Recipe is rich and creamy.
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine Italian
Servings 6 servings
Calories 251 kcal


  • 1 cup half & half (may substitute milk)
  • 3 cups milk
  • 8 black tea bags
  • 2 large cinnamon sticks (broken in half)
  • 1 piece of fresh ginger about 1 inch long (sliced into very thin coins)
  • 3-4 star anise
  • 1 teaspoon Cardamom seeds (crushed)
  • 1 teaspoon whole cloves
  • ½ cup sugar
  • 2 vanilla beans (split and scraped)
  • Pinch salt
  • 5 egg yolks
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  • Put all of the spices, 1 cup of half and half, 2 cups of milk, 1 vanilla bean, the sugar and the tea bags into a heavy sauce pot.
  • Heat the ingredients until almost to the boiling point, occasionally whisking. You should see bubbles forming around the edges of the pot. You want it to get hot enough for the tea to release but not hot enough so the milk scalds.
  • While your pot is heating separate the egg yolks and reserve the whites for another recipe. Whisk the egg yolks and set aside.
  • Once the milk has formed bubbles and you see that the tea is starting to color the milk remove the pot from the hot burner and allow to steep for ten minutes.
  • Pour the remaining cup of milk into a large bowl and place a fine mesh strainer over the top. Pour the tea and spices into the strainer. Discard the spices.
  • Temper your egg yolks by pouring about a ¼ of a cup of the warm tea mixture into the bowl of yolks and whisking. Do this three times. By the third time it is safe to whisk the yolks into the chai tea mixture without worrying that the yolks will be cooked. Add the yolk and tea mixture back into the pot with the rest of the milk and whisk well.
  • Rinse out the pot and pour the custard base back into the pot. Add the remaining vanilla bean;split and scraped to the pot.
  • Return it to the burner on a medium high heat and cook until thickened. At first whisking occasionally; as the custard base begins to heat up whisk constantly to keep it from scalding.
  • Your custard base is done when it will coat the back of a spoon and when you run your finger through the custard a trail remains. This can take anywhere from 10 to 20 minutes depending on the heat. For me it has always been closer to the twenty minute mark.
  • Remove the pot from the heat. Strain it once again over a fine mesh strainer to remove any lumps and the vanilla bean.
  • Allow custard to cool to room temperature then refrigerate for at least 3 hours. Overnight is best.
  • Once completely chilled; process in your ice cream maker per manufacturer’s directions.


Serving: 0.5cup | Calories: 251kcal | Carbohydrates: 27g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 190mg | Sodium: 77mg | Potassium: 253mg | Fiber: 1g | Sugar: 23g | Vitamin A: 562IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 1mg
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