Thai Iced Tea Ice Cream Food
THAI ICED TEA
Thai red tea leaves are blended with star anise, cinnamon and vanilla. The steeped tea then is flavored with sugar and, after being cooled, is mixed with cream and often condensed milk for a refreshing creamy drink
Provided by Food Network
Categories beverage
Time 2h10m
Yield 6 drinks
Number Of Ingredients 5
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
This ice cream tastes just like a cup of Thai iced tea, but with a stronger tea kick. Serve with a slurp (or two) of sweetened condensed milk. If you want to remove all tea particles from the ice cream, strain the custard through a cheesecloth.
Provided by Max Falkowitz
Time 12h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 347 kcal, Carbohydrate 35 g, Cholesterol 261 mg, Fiber 0 g, Protein 11 g, SaturatedFat 11 g, Sodium 259 mg, Sugar 34 g, Fat 19 g, ServingSize makes about 3 cups, UnsaturatedFat 0 g
THAI ICED TEA
Provided by Bobby Flay | Bio & Top Recipes
Categories beverage
Time 20m
Yield 4 servings
Number Of Ingredients 4
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.
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THAI TEA ICE CREAM RECIPE | BON APPéTIT
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4.1/5 (21)Author Sarah JampelServings 8Estimated Reading Time 7 mins
- Bring 1½ cups cream to a bare simmer in a small saucepan over medium-low heat. Add tea mix, stir to combine, then remove from heat and let steep 30 minutes. Strain through a fine-mesh sieve into a glass measuring cup, pressing to push out all of the liquid (you should have about 1 cup; it’s okay if there are flecks of tea leaves). Chill until cold (use an ice bath to speed up the process, if you wish).
- Beat vanilla, ⅔ cup condensed milk, ¼ tsp. salt, and remaining 1 cup cream in the bowl of a stand mixer fitted with the whisk attachment on low speed until combined. Increase speed to medium-high and continue to beat until the whisk leaves trails and you have soft peaks and a beautiful, billowy mixture, 2–3 minutes (you can also do this with hand-held beaters and a large bowl). Transfer to a large bowl, then use a rubber spatula to gently fold in peanuts. (It’s okay to leave big streaks of nuts!)
- Pour chilled Thai tea cream into mixer bowl (no need to wipe out). Add remaining ⅔ cup condensed milk and ¼ tsp. salt. Beat on low speed until combined. Increase speed to medium-high and continue to beat until mixture looks just like the first one, 4–5 minutes. Be careful not to overbeat, as it can quickly go from creamy to grainy.
- Scoop mixture into bowl with vanilla base, then gently fold the two together in just a few strokes so that you have big ripples of each. If you fold too many times, you’ll lose the swirls (but don’t worry; the flavor won’t suffer!). Transfer to a 9x5" loaf pan; smooth top. Cover with plastic wrap and freeze at least 6 hours.
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