Thai Tea Ice Cream Recipe

Heavy cream: Provides the rich and creamy base for the ice cream.

Whole milk: Adds a lighter texture to balance the heavy cream.

Sugar: Sweetens the ice cream and enhances the flavors.

Thai tea bags: Infuses the ice cream with its unique, aromatic flavor.

Egg yolks: Helps thicken the ice cream and gives it a smooth, custard-like texture.

When tempering the egg yolks, make sure to pour the hot cream mixture very slowly while whisking constantly. This prevents the eggs from scrambling and ensures a smooth, creamy custard base.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture similar to heavy cream, with a slight coconut flavor that complements the Thai tea.

• whole milk - Substitute with almond milk: Almond milk is a lighter alternative that still provides a creamy base, and its subtle nutty flavor pairs well with Thai tea.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slightly floral note that enhances the flavors of the Thai tea.

• thai tea bags - Substitute with black tea bags with star anise and vanilla extract: Black tea bags combined with star anise and a splash of vanilla extract can mimic the unique flavor profile of Thai tea.

• egg yolks - Substitute with cornstarch: Cornstarch can be used as a thickening agent to achieve a similar creamy texture without the use of egg yolks.

• Allow the freshly churned Thai tea ice cream to firm up in the freezer for about 2 hours before transferring it to a storage container.
• Use an airtight container to store the ice cream. This helps prevent ice crystals from forming and keeps the dessert creamy and smooth.
• Place a piece of plastic wrap directly on the surface of the ice cream before sealing the container. This minimizes exposure to air and helps maintain the ice cream's texture.
• Label the container with the date of preparation. Homemade ice cream is best enjoyed within 1-2 weeks for optimal flavor and texture.
• Store the container in the coldest part of your freezer, typically the back, to ensure a consistent freezing temperature.
• Avoid storing the ice cream near items with strong odors, such as garlic or onions, as the ice cream can absorb these odors over time.
• When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly, making it easier to scoop.
• If you notice ice crystals forming on the surface, you can smooth them out by stirring the ice cream before serving. This helps maintain the creamy consistency.
• For long-term storage, consider dividing the ice cream into smaller portions. This way, you can thaw only what you need, reducing the risk of freezer burn on the remaining ice cream.
• Enjoy your Thai tea ice cream as a delightful treat on its own or paired with other desserts like warm brownies or fruit tarts.

• Allow the Thai Tea Ice Cream to sit at room temperature for about 5-10 minutes. This will soften it slightly, making it easier to scoop and enjoy.

• If you prefer a quicker method, place the container of ice cream in the microwave for 10-15 seconds. Be cautious not to overheat, as this can cause the ice cream to melt unevenly.

• For a more controlled approach, use a warm water bath. Fill a large bowl with warm water and place the container of ice cream in it for a few minutes. This will gently soften the ice cream without melting it too much.

• If you have a blowtorch handy, you can lightly torch the surface of the ice cream for a few seconds. This method is great for adding a slightly caramelized flavor to the top layer.

• For a gourmet touch, scoop the Thai Tea Ice Cream into a bowl and let it sit in a warm oven (set to the lowest temperature) for a minute or two. This will soften the ice cream just enough to enhance its creamy texture.

• Saucepan: Used to heat the cream, milk, and sugar mixture and to steep the Thai tea bags.

• Mixing bowl: Used to whisk the egg yolks and to combine them with the hot cream mixture.

• Whisk: Essential for whisking the egg yolks and tempering them with the hot cream mixture.

• Fine-mesh sieve: Used to strain the mixture to ensure a smooth texture by removing any solids or curdled bits.

• Ice cream maker: Used to churn the chilled mixture into ice cream according to the manufacturer's instructions.

• Container: Used to store the churned ice cream in the freezer until it becomes firm.

• Measuring cups: Used to measure out the heavy cream, whole milk, and sugar accurately.

• Wooden spoon: Used for stirring the mixture constantly while it thickens on the stove.

• Plastic wrap: Used to cover the bowl while the mixture chills in the refrigerator.

• Timer: Useful for keeping track of the steeping and chilling times.

• Refrigerator: Used to chill the mixture until it is completely cold before churning.

• Freezer: Used to freeze the churned ice cream until it is firm.

Use a thermometer: Monitor the temperature of the cream mixture to avoid overcooking and save time.

Steep tea bags ahead: Steep the thai tea bags in hot water separately and add the concentrated tea to the cream mixture.

Chill faster: Place the cream mixture in an ice bath to cool it quickly before refrigerating.

Pre-measure ingredients: Have all ingredients measured and ready to streamline the process.

Use a blender: Blend the cream mixture and egg yolks to ensure a smooth consistency quickly.