Serves 8
480 min
Thai Tea Ice Cream
Recipe GLPR98d39e8dbc4c61
A silky, aromatic ice cream infused with the warm spices and rich flavor of Thai tea. This elegant frozen dessert combines brewed Thai tea with a custard base made from egg yolks and cream, creating a naturally sweet and fragrant treat. Served with a drizzle of sweetened condensed milk for extra richness and indulgence.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 cups Half and half cream
½ cup Thai tea leaves
6 Egg yolks
¾ cup Granulated sugar
to taste Kosher salt
for serving Sweetened condensed milk, for serving
Directions
Heat the half and half in a saucepan over medium heat until small bubbles form around the edges, about 5 minutes. Do not boil.
Remove from heat and stir in the Thai tea leaves. Let steep for 10 minutes, then strain through a fine-mesh sieve, discarding the leaves. Set the brewed tea cream aside to cool slightly.
In a heatproof bowl, whisk together the egg yolks and sugar until pale and thick, about 3 minutes.
Slowly pour the warm Thai tea–infused cream into the egg yolk mixture while whisking constantly to prevent curdling. Once combined, pour the mixture back into the saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard reaches 160F on an instant-read thermometer and coats the back of the spoon, about 8–10 minutes. Do not allow it to boil.
Strain the custard through a fine-mesh sieve into a clean bowl. Season with kosher salt to taste.
Cover and refrigerate the custard until completely chilled, at least 4 hours or overnight.
Churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency, about 20–25 minutes.
Transfer to a freezer-safe container and freeze for at least 4 hours until firm.
Scoop into serving bowls or cones and drizzle each portion with sweetened condensed milk before serving.
