Thai Iced Tea Gelato - pint Recipe
In collaboration with Death in Venice Gelato Co., our Thai Ice Tea Gelato is made with real Thai tea leaves. The gelato is incredibly aromatic and reminiscent of the popular drink at the restaurant, now in dessert form.
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Ingredients
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Gelato Base
Method
Making the Gelato
Brew the Tea
In a saucepan, bring 2 cups of water to a boil. Remove from heat, add the Thai tea leaves, and steep for about 15 minutes.
Strain the Tea
After steeping, strain the tea leaves using a fine mesh strainer or cheesecloth into a bowl, pressing down to extract as much liquid as possible.
Add Dairy
Remove from heat and let it cool. Once cooled, stir in the heavy cream, whole milk, and vanilla extract.
Chill the Mixture
Cover the mixture and refrigerate for at least 2 hours or until thoroughly chilled.
Churn the Gelato
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Freeze the Gelato
Transfer the gelato to a pint container and freeze for at least 4 hours or until firm.
