To chill the tea mixture quickly, place it in a measuring cup or small bowl and nest it inside a larger bowl filled with ice. Stir the mixture occasionally to hasten the cooling.
To make whipped cream, in a large metal bowl, combine 1 cup well-chilled heavy cream, 1 tsp. vanilla extract and 2 Tbs. confectioners’ sugar. Using an electric mixer on medium-high speed, beat until soft peaks form.
- 4 cups milk
- 4 chai tea bags
- 10 peppercorns
- 3 slices fresh ginger
- 2 Tbs. sugar
- 1 pint vanilla ice cream, softened
- Whipped cream for serving (optional; see note above)
- Ground cinnamon for garnish (optional)
Make the chai
In a saucepan over medium-high heat, warm the milk just until steam begins to rise. Remove from the heat and add the tea bags, peppercorns, ginger and sugar. Stir briefly to dissolve the sugar. Let cool to room temperature, then transfer to an airtight container and refrigerate for at least 2 hours or up to overnight.
Blend the chai and ice cream
Pour the chai through a fine-mesh sieve into a blender. Add the ice cream and process until smooth. Pour into individual glasses. Top with dollops of whipped cream and cinnamon and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).