Enjoy the exotic tastes of Thai tea with this rich and creamy ice cream. It's a delicious treat for any occasion because it's just the right amount of sweet and has the unique scent of Thai tea leaves.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup sweetened condensed milk. 1/2 cup Thai tea leaves. 4 egg yolks. 1/2 cup granulated sugar.
Instructions: In a saucepan, combine heavy cream, whole milk, and sweetened condensed milk. Heat over medium heat until it begins to simmer. Add Thai tea leaves, remove from heat, and let steep for 30 minutes. Strain mixture through a fine-mesh sieve into a clean saucepan, pressing on the tea leaves to extract flavor. In a bowl, whisk together egg yolks and granulated sugar until pale and creamy. Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly 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 cooked egg bits. Cover and refrigerate until completely chilled, preferably overnight. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container, cover, and freeze until firm, at least 4 hours or overnight. Serve the Thai Tea Ice Cream scoops garnished with a sprinkle of Thai tea leaves if desired.
Prep Time: 20 minutes
Cook Time: 15 minutes
St. Brigid St. Edward St. Joseph of Adams Co. Illinois
