Author Notes
Use Jeni's ice cream base to make a frozen version of Thai Iced Tea! —Ellen Greene Bush
Ingredients
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2 cups
whole milk
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1 1/3 tablespoons
cornstarch
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3 tablespoons
cream cheese, softened
-
1/8 teaspoon
salt
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1 1/4 cups
heavy cream
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2/3 cup
sugar
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2 tablespoons
light corn syrup
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3
1 inch cinammon sticks
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12
whole cloves
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1
star anise
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1/4 cup
assam tea leaves
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12 tablespoons
sweetened condensed milk
Directions
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Mix 2 tablespoons of the milk with the cornstarch in a small bowl until smooth.
Whisk the cream cheese and salt in a medium bowl until smooth.
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Combine the remaining whole milk, the cream, sugar, corn syrup, spices, and tea in a 4-quart saucepan, bring the mixture to a rolling boil over medium high heat, and boil for 4 minutes.
Remove from the heat and let the mixture steep for 10 minutes.
Strain the mixture through a fine sieve into a bowl, squeezing as much of the liquid from the tea leaves as possible.
Return the mixture to the pan, heat to a simmer, and gradually whisk in the cornstarch mixture.
Bring the mixture to a boil over medium high heat, and cook until the mixture becomes slightly thick, stirring constantly.
Remove from the heat.
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Gradually whisk the hot mixture into the cream cheese until smooth.
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Chill the mixture until cold.
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Pour the ice cream into an ice cream maker and churn until thick.
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Using 2 one-pint containers, pack each container 1/3 full of the ice cream and then spoon 2 tablespoons sweetened condensed milk on top of the layer. Repeat this twice for each container until each is full. Cover with an airtight lid. Freeze until firm.
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