We all love Thai iced tea, so why not make it into an ice cream? —Chris W.
Test Kitchen Notes
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
1 hour 15 minutes
whole milk or half-and-half
Thai iced tea leaves (can be found at Asian grocery store)
(14-ounce) can condensed milk
In This Recipe
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.