Thai Tea Ice Cream Recipe
Homemade ice cream flavored with Thai tea.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Method
Preparation of Thai Tea
Steep the Tea
In a saucepan, bring 2 cups of water to a boil. Once boiling, remove from heat and add 4 tablespoons of Thai tea leaves. Let it steep for about 10-15 minutes until the water turns a deep amber color.
Strain the Tea
After steeping, strain the tea leaves using a fine mesh strainer into a bowl, discarding the leaves. Stir in 3 tablespoons of sugar while the tea is still warm, mixing until fully dissolved. Allow the tea to cool to room temperature.
Mixing the Ice Cream Base
Combine Ingredients
In a large mixing bowl, combine the cooled Thai tea mixture, 1 cup of heavy cream, 1 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, and a pinch of salt. Whisk together until fully combined and smooth.
Chill the Mixture
Cover the bowl with plastic wrap or a lid, and place it in the refrigerator for at least 2 hours to chill. This step helps the flavors meld together.
Churning the Ice Cream
Churn the Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
Freeze
Transfer the churned ice cream to an airtight container, smoothing out the top. Cover with a lid or plastic wrap, and freeze for at least 4 hours or until firm.