Thai Iced Tea Ice Cream

img_7336

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

img_7329

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.

img_7332

img_7313

img_7321

Mascarpone Cheese and Blackberry Ice Cream

As promised, here is the follow up to last week’s post detailing my North Shore berry picking adventure at Russell Orchards.  After making a tart with my freshly picked blueberries, I decided to go a different route with the blackberries: ice cream!  

Earlier this summer I dedicated a post to sweet corn ice cream by Jeni’s Splendid Ice Cream.   The ice cream was such a success that I bought her cookbook and decided that this was the perfect time to explore it!  One recipe that caught my eye was a goat cheese and roasted cherry ice cream.  Per usual, I decided to modify it a bit by substituting mascarpone cheese (one of my favorite sweet and savory ingredients) for the cream cheese and goat cheese.  Instead of the roasted cherries, I used my hand picked blackberries and made her blackberry sauce.   The result is a sweet, smooth and creamy ice cream layered with a tart blackberry sauce making for a perfect contrast of flavors.

Click here for the recipe. Continue reading

Sweet Corn Ice Cream

I have been wanting to make this ice cream for a really long time. The first time I had corn ice cream was at Olive’s in Charlestown (RIP) served on a berry crisp. I was initially a little skeptical of corn ice cream but was soon proven wrong. With the sweet corn flavor, it is slightly reminiscent of cornbread, but in a cold, smooth and creamy form. Paired with tart berries it’s the perfect combination.

This recipe is from Jeni’s Splendid Ice Creams. For those who haven’t tried her ice cream, you are missing out. James Beard Award winning Jeni Britton Bauer has been making delicious flavors, such as salty caramel, goat cheese with red cherries, and sweet corn, since 2002. While her shops are located in Ohio (and one in Tenessee), her ice cream can be found at many national grocery stores (locally can be found at Savenor’s, Formaggio Kitchen, and South End Buttery) and even ordered online. Now that corn is coming into season, this is the perfect summer ice cream! It’s especially great on berry pie (see last post).

Sweet Corn Ice Cream (from Jeni’s Splendid Ice Creams)

2 cups milk
4 tsp. cornstarch
1 ear of corn
1 1/4 cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1/4 tsp. kosher salt
3 tbsp. cream cheese, softened

In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. Cut kernels off cob of corn and cut cob into large chunks; reserve kernels and cob together. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, syrup, and salt; add corn kernels and cob and bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Pour mixture through a fine strainer into a bowl and discard corn solids.
Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. 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.