A creamy and flavorful ice cream infused with the unique taste of Thai tea, perfect for a refreshing dessert with a hint of exotic flair.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup sweetened condensed milk. 1/4 cup Thai tea leaves. 4 egg yolks. 1/2 cup granulated sugar. 1/4 teaspoon salt.
Instructions: In a saucepan, combine heavy cream, whole milk, sweetened condensed milk, and Thai tea leaves. Heat over medium-low heat, stirring occasionally, until mixture is hot but not boiling. Remove from heat and let steep for 30 minutes. Strain mixture through a fine-mesh sieve into a clean saucepan, pressing on tea leaves to extract as much flavor as possible. Discard tea leaves. In a separate bowl, whisk together egg yolks, granulated sugar, and salt until pale and slightly thickened. Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs. Gradually add the rest of the cream mixture, whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and coats the back of a spoon, about 5-7 minutes. Do not let it boil. Strain the custard through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg. Cover and refrigerate until completely chilled, preferably overnight. Churn the chilled custard in an ice cream maker according to manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm. Serve the Thai Tea Ice Cream topped with additional Thai tea leaves or whipped cream if desired.
Prep Time: 20 minutes
Cook Time: 10 minutes
Cooks with Heart
