Description
A creamy and flavorful Thai Tea Ice Cream recipe that combines the unique taste of Thai tea with a rich ice cream base.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 4 tablespoons loose Thai tea leaves (or 4–5 Thai tea bags)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup sweetened condensed milk
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is warm, but not boiling.
- Remove the saucepan from heat and add the Thai tea leaves (or tea bags). Let it steep for about 30 minutes to infuse the flavors.
- After steeping, strain the mixture through a fine-mesh sieve to remove the tea leaves or bags. Press down on the leaves to extract as much liquid as possible.
- Stir in the vanilla extract, salt, and sweetened condensed milk until well combined.
- Chill the mixture in the refrigerator for at least 2 hours, or until completely cold.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
Notes
- For a creamier texture, consider adding an extra egg yolk to the mixture before heating.
- To enhance the flavor, add a pinch of cardamom or cinnamon during the steeping process.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 26g
- Sodium: 0mg
- Fat: 22g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Thai Tea Ice Cream, Thai Tea, Ice Cream Recipe