I’ve been determined to make good use of my ice cream maker, so I’ve been trying out various recipes and just sort of inventing my own. On one visit to Niederfrank’s Ice Cream, they had a Thai tea ice cream that I really enjoyed. I decided to try to make my own.
I didn’t want to experiment with custard-based ice creams yet, so I just stuck with using mainly heavy cream for my base. The ice cream came out pretty good. I was afraid the color would be too light. I had bought Thai tea bags, but then I got lazy and decided to use a can of Thai tea I had laying around. The can was already premixed with sugar and milk, but the color wasn’t bright orange. However, the brown-orange did seem to come out alright even after adding heavy cream, diluting the color even more.
This is a quick, basic recipe. I’m sure there are ways to make it even richer, creamier. But I like how this one tastes.
On another note, there’s still time to enter my panda cookies giveaway
which you can read about here.
Thai Tea Ice Cream
- 1 cup Thai tea either canned that already has sugar and milk, or you can make your own by using thai tea bags/leaves and condensed milk
- 1/3 cup sugar
- 1 cup heavy cream
- Mix all ingredients into a bowl. Whisk for about one minute with a hand whisk
- Pour ingredients into your ice cream maker and follow manufacturer's instructions.
- You can serve immediately, or freeze a few hours for a harder ice cream.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.