Serves 10
1440 min
Thai Tea Ice Cream
Recipe GLPR875813b6d99383
A creamy, aromatic ice cream infused with Thai tea's distinctive spiced and floral notes. This homemade frozen dessert features a smooth custard base made with egg yolks, heavy cream, and sweetened condensed milk, steeped with authentic Thai tea mix. The subtle hint of almond extract complements the warm spices beautifully. Perfect for serving after a meal or enjoying on a warm day.
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Ingredients
½ cup heavy cream
2 cups whole milk
14 oz sweetened condensed milk
½ cup Thai tea mix
pinch salt
4 large egg yolks
¼ teaspoon almond extract
Directions
Set up an ice bath by placing a zip-top bag filled with heavy cream into a bowl filled with ice water. This will cool your ice cream base quickly once finished cooking.
In a saucepan, combine whole milk, sweetened condensed milk, Thai tea mix, and a pinch of salt. Heat gently over medium heat, stirring occasionally, until the mixture begins to steam. Remove from heat, cover, and steep for 15 minutes to extract the tea flavor.
Strain the milk mixture through a fine mesh sieve, discarding the tea solids. For a smoother texture, line the sieve with a double layer of cheesecloth before straining.
Return the strained milk mixture to the saucepan and heat over medium-low heat until it just begins to steam.
In a separate bowl, whisk the egg yolks together. Slowly add the warm milk mixture to the yolks, about 1/4 cup at a time, whisking vigorously after each addition. Continue until approximately half the milk mixture has been incorporated and the yolk mixture feels warm to the touch. This gradual tempering prevents the eggs from scrambling.
Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, until the custard thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches an internal temperature of 160°F. Do not allow the mixture to boil.
Strain the hot custard through a fine mesh sieve into the zip-top bag containing the cold cream, discarding any solids. Stir in the almond extract, seal the bag while pressing out as much air as possible, and submerge it fully in the ice bath.
Allow the ice cream base to cool to room temperature in the ice bath, then remove the bag and refrigerate until completely chilled, at least 2 hours or overnight if possible.
Once thoroughly chilled, pour the ice cream base into an ice cream maker's freezer bowl. Turn on the mixer to low speed and churn for 15 to 20 minutes, until the mixture reaches the consistency of soft serve (the machine will typically start clicking when ready).
Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours or overnight until firm before serving.
