Hey Hi Hello!! This is my first recipe post from the beautiful island of Penang, Malaysia. We just moved here last week. Hooray! I'm so excited to be back on the blogosphere. We've been incredibly busy the last few weeks packing and getting ready for the big move so I apologize for the silence here.
As promised when I posted on How to Make Thai Iced Tea, here is how to make THAI TEA ICE CREAM!!
It's silky, it's creamy, it's rich. If you like Thai Iced Tea, I hope that you'll give this ice cream recipe a shot.
I know that you will love this! It's the perfect dessert after a spicy meal (or any meal, really!)
Start by heating up 1 ½ cups of evaporated milk over very low heat. Do not let the milk boil. Stir in ½ a cup of the Thai Tea mix. The brand that I highly recommend for the Thai Tea mix is Pantai Norasingh.
This is the brand that most Thai restaurants use. As soon as the milk starts to steam just a little bit, turn the heat off and let the tea steep for 30 minutes.
Then, strain the tea into a large bowl. Use the back of a spoon to squeeze as much liquid out of the pulp as possible.
Rinse out the pot that you had originally used to steep the tea.
You're going to put all of the liquid back into that pot, but you'll first need to rinse out all of the tea leaf remnants so you don't end up with bits of tea leaves in your ice cream!
Before putting the pot back on the stove, this would be a good time to prepare the egg yolks for tempering. Put the egg yolks in a medium-sized bowl and whisk lightly.
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Next, put the tea mixture back on the stove over low heat, then add 1 cup of condensed milk and 1 ½ cups of heavy cream. Keep stirring until you see a bit of steam coming from the liquid, then turn off the heat. Now, we're going to temper the eggs.
Why temper the eggs?
The liquid is hot enough to cook the eggs, so if you dump the egg yolks directly into the pot, you'll end up with egg-drop soup. The eggs will curdle. Not good! Instead, you'll gradually add the hot liquid into the egg yolks to slowly increase the temperature of the egg yolks so that it blends in to the rest of the mixture.
Don't worry - it may sound intimidating but it's really not. Place your bowl of egg yolks right beside the pot on your stove-top. You'll need a whisk and a ladle for this task. I usually have my whisk in my right hand and ladle in my left hand.
While whisking the egg yolks, use the ladle to scoop the tea mixture, then slowly pour into the egg yolks. Repeat a few more times until there is more of the tea mixture than egg yolks in the bowl.
After the egg yolks are tempered, pour the egg mixture in the pot with the rest of the tea. Turn the heat back on to low; stir constantly with a spatula or wooden spoon until the mixture thickens.
This should take about 3 - 5 minutes. You'll know it's ready when you can coat the back of a spoon.
Let it cool completely before putting it into an ice cream maker. I use the KitchenAid Ice Cream Maker Attachment (best thing ever!!!).
Let your ice cream maker do its magic, then let the ice cream set in the freezer for about 6 hours before serving.
Enjoy!! 😀
Thai Tea Ice Cream
Ingredients
- 1 ½ cups evaporated milk one 12oz can
- ½ cup Pantai Thai Tea Mix
- 1 cup sweetened condensed milk about ¾ of a 14oz can
- 1 ½ cups heavy cream
- 3 egg yolks
Instructions
- Heat up the evaporated milk in a saucepan or a pot (do not boil). Add Pantai Thai Tea mix. Let it steep for 30 minutes.
- Strain the tea leaves into a large bowl using a sieve. Use the back of a spoon to press out as much liquid from the pulp as possible.
- Rinse the pot (wash out the tea mix residue), then put the tea mixture back in to the pot (do not put it on the stove top yet; just set aside)
- In a separate medium sized bowl, whisk the egg yolks.Set aside.
- Put the pot or saucepan with the tea mixture back on the stove top and turn on the heat to low.
- Add the condensed milk and heavy cream to tea mixture. Stir well. Turn off the heat just before boiling (when you start seeing steam coming from the liquid).
- Temper the egg yolks: while whisking the egg yolks, use a ladle to slowly pour the tea mixture into the egg yolks. Repeat a few more times until egg yolk mixture is up to temperature.
- Pour the egg mixture back into the pot. Stir constantly over low heat with a wooden spoon or silicone spatula until thick enough to coat the back of the spoon.
- Pour into ice cream maker.
- Let it sit in the freezer for at least 6 hours before serving.
Regina says
Yay...so happy to hear you made it to Penang. We've been in Chiang Mai for just over a months, slowly settling in there. Would still love to meet up whenever we may make it down 🙂
Char says
Hooray!!! Keep me posted, Regina! 🙂
Kevin says
I've been craving Ice Cream for the last few days..... I'm going to HAVE to make some now. I just don't have a mixer so I have to hand mix it and it takes for-ev-er hehe.
Char says
haha all the best, Kevin! Let me know how it turns out! 🙂
Sara says
Hi there, I found your blog through the FBC Yum & Stumble Sunday. I am pinning and sharing this post, love the idea and it looks so yummy!
Char says
Hi Sara! Thanks so much for taking the time to stop by to leave a comment and for sharing! Much appreciated!! 😀
pumice says
Hi! thank you for the recipe 🙂 it looks so good!
I don't have ice cream maker, can I do the last step with mixer instead?
Char says
Hi pumice! Thanks for the comment! Yes, you can use just your mixer. If you are doing that, skip the egg yolks. As soon as you have made the tea, put it in the fridge to let it cool completly. Make sure your whipping cream is chilled as well. Whip all of the whipping cream using your mixer, then slowly add the tea into the whipped cream mixture. Then, freeze it. Hope that helps!
pumice says
Hi! thank you for the tips ^^ I'll try it!
Char says
You're very welcome! 🙂
Maggie says
Is it possible to switch out the condensed milk for thick canned coconut milk instead? Looks amazing by the way!
Char says
Hi Maggie! Thanks for stopping by my blog! The condensed milk is the source of sweetness in this ice cream so if you are removing it, you would need to add sugar. Instead of coconut milk, I would recommend creme of coconut as it is sweet. Otherwise, I would recommend just using simple syrup (dissolve 1/2 cup sugar in 1/2 cup boiling water, then let cool). I haven't tried coconut in Thai Iced Tea before. I bet that would be a neat flavor!
Florian @ContentednessCooking says
Looks like an amazing combination for summer!
Char says
Thank you, Florian! 🙂
Adeline says
Hi! I made this today but found it too sweet. If i reduced the amount of condensed milk, should I add more egg yolks as the thickening agent? Thanks in advance.
Char says
Hi Adeline! Thanks so much for giving this recipe a try! 🙂 You can certainly reduce the amount of condensed milk and increase the amount of heavy cream or even whole milk to make it less sweet. Yes, adding 1 or 2 more egg yolks is a great idea to maintain the thick texture. Cheers!
Natasha says
This is one of my favourite flavours of ice cream. I tried out your recipe and loved it! It's so smooth and creamy. I did find it a bit too sweet but then I had some with an ice-cream cone which cut the sweetness. Thanks for sharing your recipe!
Char says
Hi Natasha! Thanks for giving this recipe a try! I'm glad you liked it. What a great idea to cut a bit of the sweetness with an ice-cream cone! 🙂 Cheers!