If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: We all love Thai iced tea, so why not make it into an ice cream? —Chris W.
Food52 Review: WHO: Chris W. has been a member of the Food52 community for the past two—nearly three!—years.
WHAT: A frozen, creamy version of the classic, earthy Southeast Asian drink.
HOW: Steep Thai tea leaves in a simmering mixture of heavy cream, salt, and milk, then remove the tea leaves and add egg yolks to make a custard. Stir in the vanilla and condensed milk and prepare the ice cream according to your maker's instructions.
WHY WE LOVE IT: Not only does this ice cream taste exactly like its Thai namesake, but it introduced us to a whole new way to flavor our favorite dessert—with tea leaves! And the drink's sweetener works just as well here as it does in a glass—the addition of condensed milk rather than granulated sugar creates a slightly sweet ice cream. —The Editors
Makes roughly 1 quart
- 1 cup heavy cream
- 1 dash salt
- 2 cups whole milk or half-and-half
- 1 cup Thai iced tea leaves (can be found at Asian grocery store)
- 2 egg yolks
- 1 teaspoon vanilla
- One 14-ounce can condensed milk
- In a small saucepan, gently heat heavy cream, salt, and milk mixture with tea until almost simmering, then steep for about 10 to 20 minutes until desired flavor.
- Using a slotted spoon, remove the leaves then reheat and make custard by bringing the milk mixture to a low simmer over gentle heat, then, while constantly mixing, add in the yolks. Stir in the vanilla and condensed milk.
- Let chill, then freeze according to ice cream maker's instructions.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Mash-Up Recipe