Your love for Thai iced tea just got better! This no-machine ice cream is packed with tea flavour (using ChaTraMue Thai Tea) and melts in your mouth. Make them ahead of time and impress your friends and family.
Equipment
- Loaf pan 9×5"
- Stove top pot with lid
- Strainer for tea leaves
- spatula
- Parchment paper
- Mixing bowls
- Heat-proof cup
- Teaspoons
- Measuring cup
Ingredients
- 3/4 Cup Chatramue Thai Tea (red label)
- 1.5 Cup Hot water
- 1/4 Cup Tapioca starch
- 1 Can Evaporated milk
- 1 Can Condense milk
- 1 Cup Whipping cream
- 1/4 tsp Table Salt (Just under 1/4 tsp)
Instructions
- Prepare your pan by adding a drizzle of oil and spread it evenly. Place the parchment paper on securely and set aside. Make sure to leave a bit of paper hanging off the side of the pan for easier removal.
- Bring the water to a boil and remove it from the heat. Stir in the Thai tea leaves and ensure all the leaves are submerged. Steep the tea for 7 minutes.3/4 Cup Chatramue Thai Tea (red label)
- Strain the tea in a heat-proof cup and allow the tea dust to settle (about 1 minute).
- In a small bowl, create a slurry by mixing the tapioca starch with 1/3 of the evaporated milk. Mix well until there are no lumps and set side.
- In the pot, pour in the slurry mixture and the remainder of the evaporated milk. In the same pot, pour in a whole can of condense milk, whipping cream and salt.
- While holding the strainer over the pot (with the cream mixture), gently pour in the Thai tea. Hold back any tea grounds that may have settled and discard.
- Stir the mixture to combined all the ingredients. Turn on the stove to medium heat and continue to stir the mixture with a spatula.
- Keep stirring the ice cream mixture until small bubbles begin to form and the mixture has become very thick.
- Remove the pot from the heat and pour the ice cream mix into the prepared pan. Let it rest until it has reached room temperature.
- Freeze the ice cream for at least 6 hours. Run a knife along the edges of the pan to release the ice cream and set it on a cutting board, and cut the ice cream into desired squares.
- Grab a few forks, and get ready to serve!
Notes
This recipe is adopted from Pailin Chongchitnant over at hot thai kitchen! We love how they turned a tea staple into a dense and creamy treat!
