Thai Iced Tea Ice Cream Food

THAI ICED TEA

Steps:

• In a kettle, bring the water to a boil. Place the tea in a teapot or glass container. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags). Add sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve.
• Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass.
• Serve with iced-tea spoon so guests can swirl the mixture themselves.

THAI TEA ICE CREAM RECIPE

Steps:

• In a large saucepan, bring half and half to a simmer. Stir in Thai tea, turn off heat, and steep for five minutes.
• In a bowl, whisk egg yolks and sugar together until yolks pale in color and thicken. Slowly ladle about one cup dairy mixture into yolks, whisking constantly, then transfer yolks to saucepan, whisking well to combine.
• Turn heat on medium low and whisk frequently until a thin, syrupy custard forms. Add salt to taste, between 1/2 and 1 teaspoon. Custard should lightly coat back of a spoon and a swiped finger should leave a clean line. Do not cook custard until thick.
• Pour through a fine mesh strainer and chill overnight before churning according to manufacturer's instructions. Chill ice cream in freezer for at least three hours before serving, with a drizzle of condensed milk on top. Ice cream is best eaten the day it is made.

THAI ICED TEA

Steps:

• Bring water to a boil in a medium saucepan. Place tea in a tea sock, add to the boiling water, remove from the heat, and let steep for 5 to 10 minutes, depending on how strong you like your tea. Strain the tea into a pitcher and stir in the condensed milk. Fill 4 highball glasses with crushed ice, pour in the tea, and stir to chill. Add more sweetened condensed milk, if desired.