Simple Thai Tea Ice Cream – a delicious recipe with Milk, Loose Leaf, Sugar, Heavy Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the half-and-half or milk in a sauce pan and scald the milk. Add the Thai tea and sugar and stir to dissolve the sugar. Once it comes to a simmer, take it off the heat and continue to stir until sugar is completely dissolved. Let cool, allowing the tea to continue steeping, then add the heavy cream. Put the mixture in the refrigerator and let it get cold. You can also stick it in the freezer to speed up the process.
2
Strain, then pour into your ice cream maker according to manufacturer's directions. Makes about 1.5 quarts.
3
Note that the cook time is the time it takes the machine to freeze the ice cream mixture.
4
Tip: I used a coffeemaker basket strainer (or you can line a regular strainer with a paper coffee filter) to strain the mixture, as the tea can have very small particles that ordinary strainers won't catch.
166
kcal
Calories
10
g
Fat
19
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1-1/2 cup Half-and-Half Or Whole Milk, 4 Tablespoons Loose Leaf Thai Tea, 1/3 cups To 1/2 Cup Sugar, To Taste, 1-1/2 cup Heavy Cream.
Yes, Simple Thai Tea Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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