Author Notes: Love thai iced tea? Why not have it in ice cream form... —Chris W.
cups light cream
14 oz can of condensed milk
cup loose thai iced tea
In This Recipe
- Gently heat cream mix with thai tea over medium low heat until almost simmering. Turn off heat, and let steep for about 30 minutes.
- Strain the tea from the cream. Make custard by constantly whisking yolks into cream over gentle heat until bubbling and thickened.
- Stir in vanilla and condensed milk. Let chill, then freeze according to ice cream maker's instructions to yield about a quart.