Thai Tea...Ice Cream?

Delicious Thai Tea Ice Cream...supported by the love of a Kindle.

When I started this whole blog, I warned you people that I'm not very consistent about posting. I promise that I will try to do better...but don't count on it. Between work and life, it's hard to find time to sit down and post. Enough with the excuses, let's move on to the food!!

Who doesn't love a good bowl of ice cream? I mean, barring the lactose intolerant...which would be me. Who doesn't love a good glass of Thai iced tea? Never had it? That's...horrible. I mean, I think my taste buds are crying out to you and screaming, "FOR SHAME!!!!" It's an incredible and amazing drink - creamy, sweet, and refreshing.

The tea itself is brewed from a black tea leaf and spices, then combined with varying ratios and ingredients of sugar, condensed milk, evaporated milk, and/or heavy cream. It's usually served over ice, and the densities of the cream to sugared tea lets the cream sit on top until it's stirred in, providing a picturesque beverage. And the color is typically reddish-orange.

When my husband and I don't feel like going to a restaurant for Thai tea, we hop over to our local Asian market and buy the pre-made, canned variety (The brand is Taste Nirvana). It is spot on. And while I could brew up a batch from scratch, I can never seem to get the sweetener/creamer ratios correct.

Yep, this is the can we get from the Asian market! The company's name is also Taste Nirvana.

I came up with the recipe for this ice cream about two weeks ago. Today is my husband's birthday and I was testing out recipes for dishes I could make for him. He has been asking for Thai tea ice cream for quite a while. I decided to alter some of my basic ice cream recipes to accommodate for a canned beverage. This recipe was delicious and super easy to make.

I don't know if it can truly be called ice cream since I don't use a custard base - meaning I don't heat up the ingredients and temper the eggs. Everything is mixed at or below room temperature, and then poured right into the ice cream maker. This works for me. I used the pre-made, canned Thai tea, but I'm sure that if you brew your own it will turn out just as delicious. Just make sure that you account for any kind of cream ratio discrepancies because you will need the higher fat content to make it the right, smooth consistency. Lower fat ratios will provide a more icy, crystallized, hard consistency.

A whole container! All for meeeeee!!!

This is an original recipe. I would appreciate any credit given for any linking, sharing, or duplicating of this recipe and/or post.

Thai Tea Ice Cream

Ingredients:
- 1 (16 ounce) can of Thai Tea, premade. I use Taste Nirvana brand.
- 1 1/4 cups of heavy whipping cream
- 2 eggs
- 1/2 cup sugar

Method:

In a medium to large mixing bowl, using an electric mixer, beat together all the ingredients until well blended. Pour the mixture into an ice cream mixer and process according the manufacturer's directions. Transfer to a freezer safe container and let the ice cream ripen overnight or at least eight hours.