Thai Tea Ice Cream
Get ready to dive into the luscious world of Thai Tea Ice Cream – a frozen delight that combines the rich flavors of Thai iced tea with the creamy indulgence of ice cream. Whether you're an ice cream aficionado or an adventurous foodie, this recipe will captivate your taste buds with its unique blend of ingredients and flavors.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup coconut cream. This is the ice cream base. Do not use coconut milk, we need the extra creaminess of the coconut cream.
- 1/2 cup Thai tea powder. You can find Thai tea mixture at most Asian grocery store or grab it online here.
- 2+1/2 cup water. For making Thai tea
- 1 cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- 1/4 tsp salt
Instructions
- 1
Make the Thai tea. Mix Thai tea leaves in hot water and let the tea steep for 8-10 minutes. The longer you steep, the more intense the tea flavor. Drain the leaves over a cheesecloth strainer, a tea sock, or a fine-mesh sieve. Discard the used tea leaves.
- 2
Add the sweetened condensed milk to the tea. You'll now have your familiar bright orange tea. Whisk until all blend well and allow the tea to cool to room temperature.
- 3
Heat the coconut cream, sugar, and salt over medium heat in a medium saucepan. Whisk until sugar dissolves. Bring the creamy mixture to a gentle boil, remove it from the heat, and let it cool for about 5-8 minutes before adding the eggs.
- 4
In a separate bowl, whisk the egg yolks until they're smooth. Add a small amount at a time, then quickly and vigorously whisk the eggs into the warm coconut mixture. Repeat until the eggs are gone. *This is important.* You must only add a small amount, or the eggs will become a glob of cooked eggs in a coconut soup. Not good. (: Allow the coconut mixture to cool a bit. It also helps not to overcook the egg yolks. Your coconut cream should now look like a yellow food coloring creamy mixture.
- 5
Add the creamy egg mixture to the Thai iced tea. Whisk everything together. Then add to a large bowl, deep baking pan, or bread pan. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
- 6
Remove the ice cream from the freezer. It should be hardened but may have some soft spots. That's OK. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. (Around 20 minutes should be good.) Transfer the churned ice cream to a lidded container and freeze until firm.
- 7
The final step and the best part! Once you are happy with the consistency of the ice cream, it's ready. Scoop a generous amount into a waffle cone or cup, and enjoy!