Best Thai Tea Ice Cream Recipes

THAI TEA OREO® ICE CREAM

Steps:

• Heat heavy cream, 1 cup half-and-half, and milk in a saucepan over medium heat until it begins to simmer, about 10 minutes; stir in Thai tea mix and bring to a boil. Reduce heat to low; simmer 5 minutes, or up to 10 minutes for more tea flavor.
• Whisk about 1/4 cup cream mixture, a teaspoon at a time, into beaten egg; whisk beaten egg mixture into cream mixture in saucepan and cook until slightly thickened, about 1 minute. Strain cream mixture through a cheesecloth-lined sieve; discard tea leaves.
• Beat remaining 1 cup half-and-half, sweetened condensed milk, and vanilla extract into cream mixture until well blended; cover and chill for at least 6 hours or overnight.
• Freeze cream mixture in ice cream maker according to manufacturer's instructions. When ice cream is semi-solid, churn in 3/4 of the crushed chocolate sandwich cookies; continue to churn until ice cream is desired consistency, then fold in remaining cookies. Serve immediately or freeze for several hours for a harder ice cream.

THAI ICED TEA ICE CREAM

Steps:

• In a medium sauce pan, stir together the heavy cream, evaporated milk, sweetened condensed milk, sugar, and tea. Place over moderate heat and warm until almost simmering. Turn off the heat, cover the pan, and let the mixture steep for at least 1 hour. The longer you steep, the stronger the tea flavor-I prefer a more pronounced tea flavor so I let mine steep for about 2 hours. Carefully squeeze the liquid from the tea sock then discard the tea. Over moderately low heat, warm the tea-infused milk mixture until almost simmering. Meanwhile, in a small bowl, whisk together 5 large egg yolks. Just before the mixture starts to simmer, turn off the heat. Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking as you pour. Repeat one or two more times to temper the egg yolks then pour the egg and milk mixture back into the pan with the remaining milk and place over moderate heat. Cook the mixture, stirring constantly and scraping the bottom of the pan as you stir, until the mixture thickens. To test if it's ready, let the mixture coat the back of a wooden spoon, then use your finger to draw a thick line across the spoon-if the mixture holds the line, it's ready. Pour the ice cream through a fine-mesh strainer into a clean bowl and chill completely. Once cold, process the ice cream according to the manufacturer's instructions. Freeze until solid.

THAI TEA ICE CREAM

Steps:

• 1. In a saucepan, combine milk, condensed milk, Thai tea leaves and salt. Cook gently over medium heat, stirring regularly until mixture starts to steam. Remove from heat. Cover and let steep for 15 minutes. Strain through a fine mesh to remove sediments.
• 2. Return the cream mixture to medium-low heat until it just start to steam.
• 3. Whisk egg yolks in a bowl. Slowly add in some warm cream mixture, whisking vigorously. Continue to add in a little warm cream mixture at a time until about half of the cream mixture has been incorporated and yolk mixture is warm to the touch.
• 4. Pour the yolk mixture back into the saucepan and return to medium-low heat, stirring constantly until mixture thickens slightly and coats the back of the spatula, about 5 to 7 minutes or till it reaches approximately 75 Deg C. Do not let it boil.
• 5. Pour mixture through sieve and add in cold cream. Mix well. Stand the bowl in an ice bath to bring down the temperature to room temperature.
• 6. Remove from ice bath and refrigerate until completely cool, overnight if possible to 'age' the mixture.
• 7. Churn ice cream in a ice cream maker until is has the consistency of soft serve ice cream.
• 8. Transfer to a freezer-safe container and freeze overnight until firm.
• Adapted from The Kitchenthusiast