Thai Tea Ice Cream

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 1/2 cups of evaporated milk over very low heat. Do not let the milk boil. Stir in 1/2 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.

Next, put the tea mixture back on the stove over low heat, then add 1 cup of condensed milk and 1 1/2 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

Char Ferrara

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Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 1/2 cups evaporated milk one 12oz can
• 1/2 cup Pantai Thai Tea Mix
• 1 cup sweetened condensed milk about 3/4 of a 14oz can
• 1 1/2 cups heavy cream
• 3 egg yolks

US Customary - Metric

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.

Nutrition

Serving: 1gCalories: 733kcalCarbohydrates: 56gProtein: 17gFat: 50gSaturated Fat: 31gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 296mgSodium: 231mgSugar: 56g

Keyword thai tea ice cream

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