It may seem weird to be posting about ice cream when there is an impending snow storm but a) I’m from Massachusetts and we loooooove ice cream no matter the temperature (we are one of the top 10 ice cream consuming states) and b) this ice cream is soooo good and tastes just like Thai Iced Tea!
Last month I went on an amazing vacation to Tokyo, Thailand, and Vietnam. It was a whirlwind trip, visiting 5 cities in 2 weeks! We visited museums and temples, went island hopping off the coast of Thailand, hiked, took cooking classes and of course ate A LOT of delicious food. In Thailand, food is super cheap (aka $3 for a large lunch) and amazingly tasty with many fresh herbs and spices.
One of my favorite things about Thailand was that everywhere you turned there were vendors selling fresh fruit, coconut water, and Thai iced tea- each for less than a dollar! I probably had at least 1 coconut and 1 Thai iced tea everyday! Predictably, upon returning home I’ve been going through Thai iced tea withdrawal. After a few weeks of this I decided to take matters into my own hands and came up with the brilliant idea to make an ice cream with Thai iced tea (well not that brilliant since others have done so before me…). I found Thai iced tea mix online and set out to experiment with it this past weekend. As I’ve posted before, I love Jeni’s Splendid Ice Cream (coincidentally, I will be moving to Columbus, Ohio in a few months where they are based!) and all of my ice cream creations are based on their recipes. I used their basic algorithm but infused the milk mixture with Thai iced tea and then substituted all the sugar and some of the cream for a can of sweetened condensed milk. The result is a perfectly creamy, frozen version of Thai iced tea that transports me back to the colorful and vibrant streets of Chiang Mai.
Thai Iced Tea Ice Cream
1/4 tsp. kosher salt
3 oz. cream cheese, softened
2 cups milk
1 Tbs and 1 tsp cornstarch
1 cup heavy cream
1 can (14 oz) sweetened condensed milk
1/2 cup Thai iced tea mix
In a large bowl, whisk together cream cheese and salt, set aside.
In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside.
In a 4-qt. saucepan, whisk together remaining milk and the cream, sweetened condensed milk, and thai iced tea mix. Bring to a boil over medium-high heat. Cook for 4 minutes and then let steep for 10 minutes. Strain mixture through a fine mesh sieve lined with one layer of cheesecloth (you can do it without cheesecloth but you’ll get some flecks of tea in it). Reheat to a simmer and then stir in milk-cornstarch slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes.
Whisk milk mixture into the cream cheese until smooth. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled, about 30 min.
Pour mixture into an ice cream maker; process according to manufacturer’s instructions. Place into a storage container and freeze at least 1 hour before eating.