Thai Tea Ice Cream Recipe

Heavy cream: Provides a rich and creamy base for the ice cream.

Whole milk: Adds a lighter texture and balances the creaminess.

Thai tea leaves: Infuses the ice cream with its distinctive flavor and color.

Sugar: Sweetens the mixture and enhances the flavors.

Egg yolks: Helps thicken the ice cream and gives it a smooth texture.

When steeping the thai tea leaves in the cream and milk mixture, make sure to cover the saucepan with a lid or plastic wrap. This helps to trap the steam and ensures that the tea leaves infuse their flavor more effectively into the liquid. Additionally, when whisking the egg yolks with the hot cream mixture, do it slowly and gradually to prevent the eggs from curdling. This technique is known as tempering and is crucial for achieving a smooth and creamy custard base.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture similar to heavy cream and adds a subtle coconut flavor that complements Thai tea.

• whole milk - Substitute with almond milk: Almond milk is a lighter alternative to whole milk and can be used to create a dairy-free version of the ice cream.

• thai tea leaves - Substitute with black tea leaves with star anise and vanilla extract: Black tea leaves combined with star anise and a splash of vanilla extract can mimic the flavor profile of Thai tea.

• sugar - Substitute with honey: Honey can be used as a natural sweetener and adds a unique flavor to the ice cream.

• egg yolks - Substitute with cornstarch: Cornstarch can be used as a thickening agent to achieve a similar creamy texture without using eggs.

• Allow the freshly churned Thai tea ice cream to firm up in the freezer for at least 2-4 hours before serving. This helps achieve the perfect scoopable texture.
• Use an airtight container to store the ice cream. This prevents the formation of ice crystals and keeps the flavors intact.
• Place a piece of plastic wrap directly on the surface of the ice cream before sealing the container. This extra layer helps to minimize air exposure and freezer burn.
• Label the container with the date of preparation. Homemade ice cream is best enjoyed within 2 weeks for optimal flavor and texture.
• Store the ice cream in the coldest part of your freezer, typically the back. This ensures a consistent temperature and prevents partial melting and refreezing.
• If the ice cream becomes too hard, let it sit at room temperature for a few minutes before scooping. This makes it easier to serve without compromising its creamy texture.
• For long-term storage, consider dividing the ice cream into smaller portions. This way, you only take out what you need, keeping the rest undisturbed and fresh.
• Avoid storing the ice cream near foods with strong odors, such as garlic or onions. Ice cream can absorb these odors, affecting its taste.
• If you notice ice crystals forming on the surface, scrape them off before serving. This helps maintain the smooth, creamy consistency of your Thai tea ice cream.
• When serving, use a warm ice cream scoop. Dip the scoop in hot water and dry it off before each use. This makes scooping easier and helps maintain the ice cream's texture.

• Method 1: Microwave

  1. Place the Thai Tea Ice Cream in a microwave-safe bowl.
  2. Microwave on low power for 10-15 seconds.
  3. Stir gently and check the consistency.
  4. Repeat in 5-second intervals if needed, until it reaches the desired softness.

• Method 2: Countertop Thawing

  1. Remove the Thai Tea Ice Cream from the freezer.
  2. Place it on the countertop at room temperature.
  3. Let it sit for 10-15 minutes.
  4. Stir gently to achieve an even consistency.

• Method 3: Warm Water Bath

  1. Fill a large bowl with warm water.
  2. Place the container of Thai Tea Ice Cream in the warm water.
  3. Let it sit for 5-10 minutes, stirring occasionally.
  4. Check the consistency and repeat if necessary.

• Method 4: Refrigerator Thawing

  1. Transfer the Thai Tea Ice Cream from the freezer to the refrigerator.
  2. Let it thaw slowly for 30-45 minutes.
  3. Stir gently to achieve an even consistency.

• Saucepan: Used to heat the heavy cream and milk mixture and later to cook the custard base.

• Strainer: Essential for removing the Thai tea leaves from the steeped cream and milk mixture.

• Whisk: Necessary for whisking the egg yolks and for combining them with the hot cream mixture.

• Mixing bowl: Used to hold and whisk the egg yolks before combining them with the cream mixture.

• Refrigerator: Needed to chill the custard mixture for at least 4 hours before churning.

• Ice cream maker: Used to churn the chilled custard mixture into ice cream according to the manufacturer's instructions.

• Measuring cups: Required for accurately measuring the heavy cream, whole milk, and sugar.

• Wooden spoon: Useful for stirring the mixture while it heats and thickens on the stove.

• Thermometer: Optional but helpful for ensuring the custard reaches the right temperature without boiling.

• Fine mesh sieve: Ideal for straining the tea leaves to ensure a smooth mixture.

• Plastic wrap: Used to cover the custard mixture while it chills in the refrigerator to prevent a skin from forming.

Steep tea ahead: Steep the thai tea leaves in heavy cream and whole milk the night before to save time.

Use a thermometer: Monitor the temperature to avoid overcooking the egg yolks mixture, ensuring it thickens faster.

Chill faster: Use an ice bath to cool the cream mixture quickly before refrigerating.

Pre-measure ingredients: Have all ingredients measured and ready to streamline the process.

Double batch: Make a larger batch and freeze extra for future use, saving time on repeat preparations.