The Best Thai Tea Ice Cream Recipe
Refreshing, sweet and extra creamy Thai tea ice cream made using authentic tea for the best flavor. This recipe yields the best tea aroma and the most velvety smooth texture that will have you reaching for more!
Ingredients
- ¼ cup Thai tea leaves
- ½ cup sweetened condensed milk (100 grams)
- 1 medium egg
- 1 medium egg yolk
- ¼ teaspoon salt
- ½ cup whole milk (100 grams)
- 1 cup heavy cream (220 grams)
- ½ teaspoon vanilla bean paste, optional
Instructions
- In a medium bowl, add the egg, salt, sweetened condensed milk and vanilla bean paste (optional). Mix everything with a spatula or whisk until combined.
- Pour the milk and heavy cream into a saucepan and cook over medium-low heat until the mixture starts steaming.
- Add in the Thai tea leaves and continue cooking and whisking until the mixture starts bubbling or until it reaches 180°F (80°C).
- Remove from heat and cover with a lid, then let steep for 5 minutes. Using a fine sieve, strain the mixture to remove the tea leaves. Afterwards, slowly pour the hot milk over the egg mixture, whilst whisking.
- Place the mixture back into the saucepan and cook over low heat whilst mixing continuously until slightly thickened. This should take about 5-6 minutes or if using a food thermometer, the temperature should read maximum 180°F (80°C).
- Pour the hot custard into a bowl to prevent overcooking. Cover the bowl with plastic wrap, then let it cool down to room temperature before transferring to the fridge. Refrigerate for at least 2-3 hours before churning.
- Once chilled, add the mixture to an ice cream maker and churn as indicated on the manufacturer’s instructions. This typically takes between 30-45 minutes.
- After churning, transfer to a freezer-safe container and smooth out the top with a spatula. Freeze for at least 4-6 hours or until firmly set.
Notes
- Nutritional value is estimative only and is calculated per serving, without any additional toppings. This recipe makes 6 servings (2 small scoops per serving).
- Storing: keep in the freezer in an airtight container for up to 2-3 weeks. Consume within a few days for the best texture.
Nutrition
Calories: 183kcal
Tried this recipe?Let us know how it was!