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Author Notes: Use Jeni's ice cream base to make a frozen version of Thai Iced Tea! —Ellen Greene Bush
Makes 1 quart
cups whole milk
tablespoons cream cheese, softened
cups heavy cream
tablespoons light corn syrup
1 inch cinammon sticks
cup assam tea leaves
tablespoons sweetened condensed milk
- 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.
- 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.
- Gradually whisk the hot mixture into the cream cheese until smooth.
- Chill the mixture until cold.
- Pour the ice cream into an ice cream maker and churn until thick.
- 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.
- This recipe was entered in the contest for Your Best Ice Cream
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