It’s amazing how something so cold can taste so warm.

That’s the delectable dichotomy of “Pumpkin Spice Ice Cream” that’s frigid enough to give you brain freeze yet suffused with the autumnal fervor of cinnamon, nutmeg, allspice, cloves, ginger, and mace.

When Adagio Teas sent me samples of its seasonal offerings of Pumpkin Spice tea, Honeybush Pumpkin Chai, and Pumpkin Spice Honey, along with its Pumpkin Pie Spice Blend by its sister spice company, Selefina, I couldn’t wait to enjoy them for an afternoon pick-me-up, as well as in recipes.

The Pumpkin Spice Tea ($3 for a sample bag or $9 for 3 ounces) is a robust black tea with pumpkin spice notes, as well as pretty marigold flowers for a subtle floral note.

The Honeybush Pumpkin Chai ($4 for a sample bag or $10 for 3 ounces) blends the honey taste of herbal, non-caffeinated honeybush tea with the expected cinnamon, cardamom, and ginger, but also cocoa nibs for a touch of earthiness that lends depth. This is a smooth, soothing, and relaxing sip that you’re going to want to enjoy every day this fall and winter. You don’t even need to add milk, if you don’t want to, in order to appreciate its chai-like taste.

Stir in a touch of Pumpkin Spice Honey into either cup of tea, and the pumpkin spices will come even more to the forefront.

This “Pumpkin Spice Ice Cream” is actually a “Masala Chai Ice Cream” recipe by Pooja Bavishi, founder of Malai, a New York ice cream company and scoop shop, and winner of the Food Network’s “Chopped Sweets” in 2020.

Her original recipe is from her cookbook, “Malai” (Weldon Owen), of which I received a review copy, that spotlights all manner of frozen desserts with South Asian flavors.

Find such inspired creations as “Golden Turmeric Ice Cream,” Raspberry Cumin Ice Cream,” “Hibiscus Chaat Masala Sorbet,” and “Chocolate Chili Ice Cream Bars.”

When Bavashi noted in her “Masala Chai Ice Cream” recipe that you could use pumpkin pie spice if you didn’t have chai masala (chai spices) on hand, I decided to go all in on that and transform it into a full-fledged “Pumpkin Spice Ice Cream.”

Along with pumpkin pie spice blend, that meant just using the Pumpkin Spice Honey in place of regular honey and the Adagio Pumpkin Spice Tea instead of CTC black tea (which stands for “crush, tear, curl” method of processing tea).

I followed the rest of her recipe, infusing cream, milk, sugar, and the honey with fresh ginger and pumpkin spice. This is an eggless base. Instead, you whisk in cornstarch for the thickener, before adding the tea.

Strain the mixture, then refrigerate overnight to chill before spinning in your ice cream maker the next day.

The resulting ice cream is super creamy. It has the coloring of coffee ice cream, but the taste is spiced tea all the way. In fact, it is reminiscent of gingerbread.

Who says pumpkin spice is only for lattes? Make mine ice cream all the way.

Pumpkin Spice (or Masala Chai) Ice Cream

(Makes 1 1/2 quarts)

2 ounces fresh ginger

1 tablespoon cornstarch

1 1/4 cups plus 3 tablespoons heavy cream

1/4 teaspoon salt

2 cups whole milk

2/3 cup granulated cane sugar

2 tablespoons honey or pumpkin spice honey

2 tablespoons pumpkin spice or chai masala

1/4 cup loose Pumpkin Spice Tea or CTC black tea or your favorite black tea

Cut the ginger into long, 1-inch strips and transfer to a small saucepan. Add water just to cover the ginger and bring to a boil over medium-high heat. Boil for exactly 2 minutes, then remove from the heat and drain well. Set the ginger aside.

In a small bowl, mix the cornstarch with 3 tablespoons of the cream to make a slurry. Whisk in the salt and set aside.

In a saucepan, combine the remaining 1 1/4 cups cream, the milk, sugar, honey, ginger, and pumpkin spice or chai masala and bring to a rolling boil over medium heat, whisking to dissolve the sugar. Continue to boil, whisking constantly, until everything is well incorporated, about 4 minutes. Remove from the heat and whisk in the cornstarch slurry, mixing well.

Return the mixture to a boil over medium heat, add the Pumpkin Spice Tea or black tea, and boil, stirring, until slightly thickened and the mixture has turned a deep amber, about 1 minute. Remove from the heat, strain into a heat-proof bowl, and let cool to room temperature.

Cover tightly, and refrigerate for at least 4 hours. (If you have the time, letting it sit in the refrigerator overnight is ideal.)

Remove the chilled base from the refrigerator and stir to recombine. Transfer the base to your ice cream maker and churn according to the manufacturer’s instructions. Serve the soft ice cream right away, or place in the freezer to freeze completely.

Adapted from “Malai” by Pooja Bavishi

More Pumpkin Spice Fun: Pumpkin Spice Latte Cake