Thai Tea Ice Cream
This Thai Tea Ice Cream recipe blends the bold and aromatic flavors of Thai tea with the rich, creamy texture of a classic custard-based ice cream. The deep amber color and complex flavor profile make this homemade ice cream a unique and delightful treat. Whether served as a simple scoop, in an ice cream sandwich, or paired with sticky rice, it’s sure to impress anyone who loves exotic flavors. The recipe is customizable, allowing for variations like vegan versions or added spices, making it versatile for various dietary preferences.
Equipment
- Saucepan – 1 medium-sized
- Whisk (1)
- Fine Mesh Strainer (1)
- Mixing Bowl (1 medium-sized)
- Ice Cream Maker: 1 (optional but recommended for smooth texture)
- Airtight Container: 1 (For storing the ice cream)
- Measuring cups and spoons (1 set)
Ingredients
- 2 cups – Water
- 3-4 tablespoons – Thai tea leaves or 3-4 bags of Thai tea mix
- 1 cup – Heavy cream
- 1 cup – Whole milk
- 4 large – Egg yolks
- ¾ cup – Granulated sugar
- 1 cup – Brewed Thai tea strained from the steeping process
Instructions
Brew the Thai Tea
- Bring 2 cups of water to a boil in a medium saucepan.
- Add 3-4 tablespoons of Thai tea leaves (or tea bags) to the boiling water and steep for 10-15 minutes, or until the tea turns deep amber in color.
- Strain out the tea leaves or bags to get 1 cup of brewed tea. Set aside to cool slightly.
Prepare the Custard Base
- In a separate saucepan, combine 1 cup of heavy cream and 1 cup of whole milk. Heat the mixture over medium heat until it just begins to simmer. Stir occasionally.
- In a bowl, whisk 4 egg yolks and ¾ cup of sugar together until the mixture is pale and slightly thickened.
- Gradually add a small amount of the hot cream mixture to the egg yolks while whisking constantly to temper them.
- Slowly pour the tempered egg yolks back into the saucepan with the remaining cream mixture. Cook over medium heat for 5-7 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon. Do not allow it to boil.
Infuse the Thai Tea Flavor
- Pour the brewed Thai tea into the custard mixture and stir well. Let it steep for 5 minutes to ensure the flavor infuses.
- Strain the mixture through a fine mesh strainer to remove any solids.
Chill the Custard
- Transfer the custard to a clean bowl and cover it with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for best results.
Churn the Ice Cream
- Once chilled, pour the custard into your ice cream maker. Follow the manufacturer's instructions and churn for 20-30 minutes until it reaches a soft-serve consistency.
- If you don’t have an ice cream maker, pour the chilled custard into a shallow dish and freeze, stirring every 30 minutes for about 3-4 hours to break up ice crystals.
Freeze the Ice Cream
- Transfer the ice cream into an airtight container and cover with plastic wrap directly on the surface. Freeze for 4-6 hours, or until the ice cream is firm and scoopable.
Serve and Enjoy
- Scoop and serve your delicious homemade Thai Tea Ice Cream in bowls, cones, or with your favorite toppings.
Notes
- Sweetness adjustment: Thai tea can be sweetened differently based on the tea blend you use, so adjust the sugar level according to your preference.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks. Make sure to press plastic wrap over the surface of the ice cream before sealing to prevent ice crystals from forming.
- Dairy-free option: Substitute the heavy cream and whole milk with coconut milk or coconut cream for a dairy-free version of Thai Tea Ice Cream.
- Make-ahead: This recipe can be made a day or two ahead of time, making it perfect for parties or special occasions.