Thai Tea Ice Cream (No Churn), Sweet Heavens!

Thai Tea Ice Cream Anyone?

Since we are still on a restricted quarantine, I have not done much on the side of family photography/photoshoots.  I think most people are hunkering down financially as well as who knows what the future will hold.  The weather has been warming up lately and I wanted to try something different.  Guess what I made? I made Thai Ice Tea Ice Cream!  What?!!!  I know right?! I do not have an ice cream maker or a fancy food processor, just a hand mixer and I was still able to make this creamy ice cream! I have Thai Tea on hand in my pantry… me being 1/2 Thai and all, it’s almost a pre-requisite, lol.  The ice cream is very simple to make with readily accessible ingredients with the exception of the Thai Tea for most people, which you can probably get from an Asian market or online.  The taste is a very rich ice cream with deep spices and a vanilla undertone… I think it is still a bit too sweet and next time will probably make MORE vanilla ice cream base and make LESS Thai Tea ice cream base to lessen the sweetness.  But if you like it sweet and want to try it out here is the recipe:

You’ll need:

• 2 1/2 cups heavy cream, divided
• 1/2 cup Thai tea mix (I used Pantai)
• 1 tsp salt, divided

What to do:

1. Simmer 1 1/2 cups cream to a light simmer in a small saucepan over medium low heat.  I placed a thermometer in the cream to monitor the heat, stirring the cream so it didn’t burn to the saucepan.  Once the temperature reached 180 degrees, I added the tea mix, stirred to combine and turned off the heat.  Allow cream and thai tea to steep for at least 30 minutes.  Strain mix through a fine mesh sieve into a glass measuring up.  Use a rubber spatula to press out the liquid.  This should make about 1 cup of Thai Tea base.  Tea flecks in your mix is totally fine.  Chill until cold in your refrigerator for about 90 minutes.
2. In a mixing bowl, add vanilla, 2/3 cup condensed milk, 1/4 tsp salt and remaining 1 cup cream and beat with a stand mixer fitted with your whisk attachments.  Start at low speed to combine and increase speed until you have formed soft peaks. Set aside.
3. Pour chilled Thai tea cream into mixer bowl, add remaining 2/3 c condensed milk and 1/4 tsp salt.  Beat on low until combined and increase speed and continue to mix with whisk attachment.  Beat until it is creamy.
4. Pour Thai tea cream mix into bowl with your vanilla base and gently fold together so their are some obvious vanilla swirls.  Transfer to a 9×5″ loaf pan, smooth top and cover with plastic wrap.  Plastic wrap should touch the surface of the mixture.  Freeze at least 6 hours to overnight.
5. Optional: If you like crushed roasted, salted peanuts, feel free to add into the mix, about 1/2 cup.

Again, this comes out very rich and a bit on the sweet side.  Next time, I will probably increase my vanilla base and decrease the Thai tea base to see if the sweetness will be curbed.  I’ll post my results!

Enjoy!

Jennifer Brotchie Photography is a portrait and family photographer located in Redlands specializing in family photography, maternity photography and studio portraits for the busy modern family.  Based in the Inland Empire, serving Redlands, Riverside, Corona, Ontario, Fontana, Highlands, Loma Linda, Moreno Valley, Grand Terrace, Colton, Eastvale, San Bernadino, Norco, Beaumont, Banning, Yucaipa, Calimesa.  Specializing in Studio Portraiture for your family, kids, teens, babies and maternity in addition to outdoor photoshoots and indoor lifestyle photo shoots.  We know your busy, so we make it simple, easy, quick and stress free! Need more info? Please INQUIRE WITH JENNIFER.  Still not sure? Check out what her clients are saying HERE and HERE   Jennifer Brotchie Photography also loves to cook, bake and garden and went crazy trying out new recipes and her victory garden during Covid-19.