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.
Unlike other ice cream bases, which often benefit from longer cooking to create a thicker custard, this recipe performs better with a thinner one. The tea flavor is more pronounced and the texture is glossier. Since the texture of a thinner custard is more difficult to keep over time, eat this ice cream the same day it's made.
Look for Thai tea in Asian groceries or online.
3 cups half-and-half
1/2 cup Thai tea leaves
6 large egg yolks
3/4 cup sugar
Kosher salt, to taste
Sweetened condensed milk, for serving
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.
Ice cream machine
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|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 0g||0%|
|Total Sugars 34g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|