Homemade Thai Tea Ice Cream
Bold Thai Tea flavor in every scoop. This easy homemade Thai Tea Ice Cream will be your new favorite frozen treat!
Ingredients
- 1 ½ cups evaporated milk one 12oz can
- ½ cup Thai Tea Mix
- 1 cup sweetened condensed milk about ¾ of a 14oz can
- 1 ½ cups heavy cream
- 3 egg yolks
Instructions
- Heat evaporated milk in a saucepan over very low heat. Stir in Thai tea mix. Heat just until you see steam rising from the surface; do not boil. Turn off heat and steep for 30 minutes.
- Strain tea mixture into a large bowl, pressing as much liquid as possible from the pulp. Rinse the pot and pour the mixture back in.
- In a separate bowl, gently whisk egg yolks and set aside.
- Return the pot to very low heat. Stir in condensed milk and heavy cream. Heat just until steaming; do not boil. Turn off heat.
- Temper the eggs by slowly ladling the hot mixture into the egg yolks while whisking constantly. Repeat 1-2 times, then pour egg mixture back into the pot.
- Return to low heat, stirring constantly until mixture thickens and coats the back of a spoon, about 3-5 minutes.
- Let the mixture cool completely before churning in your ice cream maker according to manufacturer's instructions.
- Transfer to a freezer-safe container and freeze for at least 6 hours before serving.
Nutrition
Serving: 1gCalories: 733kcalCarbohydrates: 56gProtein: 17gFat: 50gSaturated Fat: 31gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 296mgSodium: 231mgSugar: 56g
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