Let’s kick things off with what you can serve alongside Thai tea ice cream. Remember, the right companions elevate your ice cream experience. So, what works well with this creamy delight?
1. Fresh Fruit: Think about fresh mango or coconut. Their sweetness pairs wonderfully with the spiced note of Thai tea.
2. Crispy Wontons: Lightly fried wontons or spring rolls can offer a textural contrast. Just the right crunch balances the creaminess of the ice cream.
3. Sweet Sticky Rice: This classic Thai dessert gives a lovely chewy counterpart to a cold scoop of vibrant ice cream.
Now that we’ve set the scene for delicious pairings, let’s dive into the delectable world of Thai tea ice cream.
Why This Recipe Works?
1. Unique Flavor Combination: The combination of traditional Thai tea and cold cream creates an unexpected but delightful flavor profile. The fragrant spices like cardamom elevate the ordinary ice cream experience.
2. No Ice Cream Maker Required: You don’t need fancy equipment. This recipe uses a simple method that requires minimal tools. It makes it accessible to anyone, whether you’re a novice or a kitchen maven.
3. Versatile Ingredients: Because the ingredients are relatively common, it’s easy to whip this recipe together even when you might be low on supplies. Accessibility means more people can enjoy this delicious treat.
4. Rich and Creamy Texture: The use of half-and-half and egg yolks guarantees a luxurious mouthfeel. This ice cream is as rich as the traditional versions, but with an exciting twist!
How Does It Taste Like?
Let’s cut to the chase. Thai tea ice cream introduces a beautiful medley of flavors. The robust tea base provides a subtle bitterness, reminiscent of traditional Thai iced tea. The sugar cuts through this bitterness beautifully, while the cream adds a velvety texture that caresses the palate. When you bite into a scoop, a hint of cardamom lingers, revealing that each scoop has a story to tell.
Imagine savouring the moment when a sweet avalanche of cold cream melds with exotic spices. It’s comforting and intriguing at the same time. Each spoonful leaves you wanting more, minute by minute.
What Sets This Recipe Apart from Other Thai Tea Ice Cream Variations?
This recipe stands out due to its emphasis on leveraging authentic Thai flavors graciously blended into a traditional ice cream recipe. While some variations might overlook the richness of half-and-half or skip the egg yolks for a lighter texture, this recipe embraces these elements. Additionally, the precise balance of tea and spices makes this ice cream much closer to authentic Thai tea – an element of authenticity many other recipes miss.
Another highlight is the touch of sweetened condensed milk served as a drizzle. It adds an extra richness that makes this version exceptionally compelling.
The Ingredients
So, what do you need? Grab these ingredients:
- ¾ cup granulated sugar: Sweetens the mix while balancing the flavors.
- ½ cup loose Thai tea leaves: The magic ingredient. It’s where the flavor comes from.
- 6 large egg yolks, room temperature: They create that creamy texture.
- ½ teaspoon vanilla extract: Adds a warm note to the mix.
- Kosher salt, to taste: Just a pinch enhances overall flavor.
- ¼ teaspoon ground cardamom: A hint of spice that elevates your dessert.
- 3 cups rich half-and-half cream: The secret to luxurious creaminess.
- Sweetened condensed milk, for drizzling or serving: Because richer is better!
Instructions
Step 1: Brew the Tea
Start by brewing the Thai tea leaves. In a saucepan, bring 2 cups of water to a boil. Add the Thai tea leaves and simmer for about 5 minutes. Once the flavor is rich, strain out the leaves. This step is crucial; you want a strong tea base.
Step 2: Mix Egg Yolks and Sugar
In a separate bowl, whisk the egg yolks and sugar together. You want to create a smooth paste that looks slightly pale. This ain’t a workout; it’s about a minute or two of continuous whisking.
Step 3: Combine with Cream
Return to the saucepan with your brewed tea. Slowly pour the hot tea into the egg-sugar mixture while whisking continuously. The idea here is to temper the eggs, not scramble them!
Step 4: Cook Until Thickened
Pour the mixture back into the saucepan and stir constantly over low heat until it thickens. This should take around 8-10 minutes. It’s all about watching that custard carefully.
Step 5: Add the Remaining Ingredients
Once thickened, remove from heat and let it cool slightly. Add the half-and-half, vanilla extract, ground cardamom, and a pinch of salt. Stir until well combined.
Step 6: Chill the Mixture
Refrigerate your mixture for at least 4 hours, or overnight if you can wait. Patience pays off here!
Step 7: Freeze the Ice Cream
If you have an ice cream maker, follow the manufacturer’s instructions. If not, pour your chilled mixture into a freezer-safe container and freeze. Stir the mixture every 30-45 minutes during the freezing process to break up ice crystals. After about 3-4 hours, you’ll have smooth, creamy ice cream.
Step 8: Serve and Enjoy
Scoop that Thai tea ice cream into bowls and drizzle with sweetened condensed milk. You’ve earned this!
Notes
- Use loose tea for best flavor: Avoid tea bags to get that full-bodied flavor.
- Keep an eye on the cooking process: Don’t rush it; the custard should not boil.
- Experiment with spice levels: If you love cardamom, feel free to add more!
- Consider adding a splash of coconut milk: This adds a tropical twist.
- Make in advance: This recipe is perfect for a make-ahead dessert.
Nutrition Information
Let’s break it down. Per serving (1/2 cup, gives you an idea):
- Calories: Approximately 250 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 26g
- Sugars: 20g
- Protein: 4g
How Do You Store This Thai Tea Ice Cream?
Store your ice cream in an airtight container in the freezer. It generally lasts about two weeks. At this point, it might lose its creaminess if kept longer. Always give it some time to soften before scooping.
Sides for Thai Tea Ice Cream
1. Fresh Berries: Strawberries, raspberries, or blueberries add a tart bite that balances the sweetness of the ice cream nicely.
2. Coconut Flakes: Toasted coconut flakes sprinkle enticing crunch and deepen the tropical vibes.
3. Crushed Pistachios: They are not only colorful but also add an interesting texture and a slightly nutty taste that pairs wonderfully with the creamy dessert.
What Alternatives Can You Use for the Ingredients If They Are Not Present in Your Kitchen?
1. Other Tea Leaves: If you can’t find Thai tea, try using other black or spiced teas like Earl Grey.
2. Coconut Cream Instead of Half-and-Half: This can enhance the flavor and richness, offering a unique twist.
3. Whole Milk as a Substitute: For a lighter version, if you don’t have half-and-half, whole milk can work too.
4. Egg Substitutes: If avoiding eggs, consider using silken tofu blended until smooth for that creamy texture.
Conclusion
Thai tea ice cream is truly a treat that brings a taste of Thailand into your home. With a unique blend of flavors, simple ingredients, and straightforward methods, it’s a dessert you’ll want to revisit time and again.
Bring your friends, gather around, and enjoy this ice cream while diving into stories and sharing laughter. Culinary adventures don’t need to be complicated; they can be as delightful as a single scoop of this deliciousness. Enjoy discovering your own love for this flavorful frozen treat!
You’ll also like the following recipes!
- Warm Sautéed Olives
- Homemade Candied Blood Orange Slices
- The Ultimate Scratch-Made Peanut Butter and Jelly Sandwich Recipe
Thai Tea Ice Cream – Treat Indulgently
Description
Thai tea ice cream is not just a dessert. It’s an experience. One tempting spoon can transport you to a bustling Thai market, where fragrant spices and warm desserts beckon. The beauty of this recipe is its balance of flavors: the earthy notes of black tea, the sweetness of sugar, and the richness of cream create a harmonious blend. Having made it a few times now, I can vouch for its irresistible taste. Plus, it's surprisingly easy!
This dessert is perfect for summer days, dinner parties, or just those moments when you crave something special. Today, I’ll guide you through the fascinating process of creating Thai tea ice cream, exploring why this recipe stands out from others and sharing my personal tips to maximize your success.
Ingredients
Instructions
Step 1: Brew the Tea
-
Start by brewing the Thai tea leaves. In a saucepan, bring 2 cups of water to a boil. Add the Thai tea leaves and simmer for about 5 minutes. Once the flavor is rich, strain out the leaves. This step is crucial; you want a strong tea base.
Step 2: Mix Egg Yolks and Sugar
-
In a separate bowl, whisk the egg yolks and sugar together. You want to create a smooth paste that looks slightly pale. This ain’t a workout; it’s about a minute or two of continuous whisking.
Step 3: Combine with Cream
-
Return to the saucepan with your brewed tea. Slowly pour the hot tea into the egg-sugar mixture while whisking continuously. The idea here is to temper the eggs, not scramble them!
Step 4: Cook Until Thickened
-
Pour the mixture back into the saucepan and stir constantly over low heat until it thickens. This should take around 8-10 minutes. It’s all about watching that custard carefully.
Step 5: Add the Remaining Ingredients
-
Once thickened, remove from heat and let it cool slightly. Add the half-and-half, vanilla extract, ground cardamom, and a pinch of salt. Stir until well combined.
Step 6: Chill the Mixture
-
Refrigerate your mixture for at least 4 hours, or overnight if you can wait. Patience pays off here!
Step 7: Freeze the Ice Cream
-
If you have an ice cream maker, follow the manufacturer's instructions. If not, pour your chilled mixture into a freezer-safe container and freeze. Stir the mixture every 30-45 minutes during the freezing process to break up ice crystals. After about 3-4 hours, you’ll have smooth, creamy ice cream.
Step 8: Serve and Enjoy
-
Scoop that Thai tea ice cream into bowls and drizzle with sweetened condensed milk. You’ve earned this!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 9g45%
- Total Carbohydrate 26g9%
- Sugars 20g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use loose tea for best flavor: Avoid tea bags to get that full-bodied flavor.
- Keep an eye on the cooking process: Don’t rush it; the custard should not boil.
- Experiment with spice levels: If you love cardamom, feel free to add more!
- Consider adding a splash of coconut milk: This adds a tropical twist.
- Make in advance: This recipe is perfect for a make-ahead dessert.
