THAI TEA OREO® ICE CREAM
It may sound like a shocker, but these two flavors meld together to make a sweet, yet subtle, frozen version of the well-known treat!
Provided by William Henderson
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 6h50m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 29.1 g, Cholesterol 70.3 mg, Fat 17.6 g, Fiber 0.3 g, Protein 5.9 g, SaturatedFat 10 g, Sodium 128 mg, Sugar 23.6 g
THAI TEA ICE CREAM RECIPE
This ice cream tastes just like a cup of Thai iced tea, but with a stronger tea kick. Serve with a slurp (or two) of sweetened condensed milk. If you want to remove all tea particles from the ice cream, strain the custard through a cheesecloth.
Provided by Max Falkowitz
Time 12h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 347 kcal, Carbohydrate 35 g, Cholesterol 261 mg, Fiber 0 g, Protein 11 g, SaturatedFat 11 g, Sodium 259 mg, Sugar 34 g, Fat 19 g, ServingSize makes about 3 cups, UnsaturatedFat 0 g
THAI ICED TEA
Provided by Bobby Flay | Bio & Top Recipes
Categories beverage
Time 20m
Yield 4 servings
Number Of Ingredients 4
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 ICED TEA
Steps:
- Heat tea in a pot on the stove until hot, but not boiling. Add sweetened condensed milk and chai latte mix. Stir until latte mix is dissolved. Stir in remaining ingredients and let cool to room temperature. Stir in Irish whiskey and cream-based liqueur, if desired.
- Fill highball or iced tea glass with ice. Pour tea over ice.
THAI TEA ICE CREAM
Categories Egg Freeze/Chill
Number Of Ingredients 6
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
CHAI TEA ICE CREAM
My husband and I love chai tea and decided to try making chai tea ice cream. We used Indian black tea and masala spices, but decided to add some of our own spices to increase the intensity of the flavor.
Provided by Kimberly G
Categories World Cuisine Recipes Asian Indian
Time 5h35m
Yield 12
Number Of Ingredients 12
Steps:
- Mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. Strain mixture through a colander into a large bowl. Add up to 1 cup more milk to cut spice level and sweetness to your liking.
- Pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.
Nutrition Facts : Calories 523.2 calories, Carbohydrate 65.5 g, Cholesterol 87.6 mg, Fat 29 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 17.5 g, Sodium 52.2 mg, Sugar 60 g
THAI ICED TEA ICE CREAM
Categories Tea Dessert Freeze/Chill
Number Of Ingredients 6
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.
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