Thai Iced Tea Ice Cream Recipes

THAI TEA ICE CREAM (NO MACHINE METHOD) ไอติมชาเย็น

Steps:

• Heat whipping cream in a small pot over medium heat, stirring occasionally, until the cream is steaming.
• Add tea leaves and a small pinch of salt, and stir just until the cream boils.
• Remove from heat and steep for 5 minutes (don't leave it sitting until it cools down or it'll be really hard to strain!).
• Strain the cream using a fine mesh strainer into a 2-cup measuring cup*, pressing out as much liquid as you can-you should have about 1 1/4 cup of cream, if you have too little, add more fresh cream until you have 1 1/4 cup; if you have a little more, don't worry about it.
• Once the cream is cool enough to go into the fridge, refrigerate for at least 4 hours or until completely cold; I like to do this step 1 day in advance.
• *Note: If you don't have a 2-cup measure, you can strain it into a 1-cup measure and another ¼ cup measure. Just make sure you don't let the first cup overflow!
• While the cream is cooling, make the topping by stirring the evaporated milk and condensed milk together. Refrigerate until ready to use.
• Once the cream is chilled completely, whip the cream to soft-peak stage using a stand mixer with a whisk attachment or a hand mixer. (When the beaters start leaving a trail that doesn't immediately disappear, you're at soft peaks.) Add condensed milk and the Irish cream liqueur and continue whipping until stiff peaks (when you lift your whisk, the peak that forms maintains its shape).
• Transfer the ice cream into a metal container and freeze for 2-3 hours or until solid. Alternatively, put the ice cream in between your favourite cookies to make an ice cream sandwich!
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THAI TEA ICE CREAM RECIPE

Steps:

• In a large saucepan, bring half and half to a simmer. Stir in Thai tea, turn off heat, and steep for five minutes.
• In a bowl, whisk egg yolks and sugar together until yolks pale in color and thicken. Slowly ladle about one cup dairy mixture into yolks, whisking constantly, then transfer yolks to saucepan, whisking well to combine.
• Turn heat on medium low and whisk frequently until a thin, syrupy custard forms. Add salt to taste, between 1/2 and 1 teaspoon. Custard should lightly coat back of a spoon and a swiped finger should leave a clean line. Do not cook custard until thick.
• Pour through a fine mesh strainer and chill overnight before churning according to manufacturer's instructions. Chill ice cream in freezer for at least three hours before serving, with a drizzle of condensed milk on top. Ice cream is best eaten the day it is made.

THAI ICED TEA

Steps:

• Bring water to a boil in a kettle; remove from heat. Add tea bags and steep for 5 minutes; remove tea bags.
• Stir sugar into tea until dissolved. Cool to room temperature.
• Fill 4 glasses with ice; pour tea into each glass until almost full. Stir 1 tablespoon sweetened condensed milk into each glass. Float 1 tablespoon half-and-half atop the iced tea.

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 ICED TEA

Steps:

• In a kettle, bring the water to a boil. Place the tea in a teapot or glass container. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags). Add sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve.
• Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass.
• Serve with iced-tea spoon so guests can swirl the mixture themselves.

THAI ICED TEA

Steps:

• Bring water to a boil in a medium saucepan. Place tea in a tea sock, add to the boiling water, remove from the heat, and let steep for 5 to 10 minutes, depending on how strong you like your tea. Strain the tea into a pitcher and stir in the condensed milk. Fill 4 highball glasses with crushed ice, pour in the tea, and stir to chill. Add more sweetened condensed milk, if desired.

THAI SWEET ICED TEA

Steps:

• Bring water to a boil in a saucepan. Stir in tea leaves, vanilla extract, cardamom, cloves, and cinnamon. Cover and remove from the heat. Let steep for 15 minutes.
• Pour tea through a fine mesh strainer; discard tea leaves. Add sugar and stir until dissolved. Cover and chill in the refrigerator for 2 hours.
• Fill glasses with crushed ice. Pour tea into glasses and top with half-and-half.