Where To Buy Thai Tea Ice Cream 'LINK'
Churn the chilled ice cream base in your ice cream maker (have I told you lately how much I love my KitchenAid ice cream attachment?) Once it is the consistency of soft serve, transfer to an ice cream container and then freeze overnight (or at least a few hours if you can bear it) to let the ice cream firm up to the scoopable consistency we typically expect when it comes to ice cream.
where to buy thai tea ice cream
This particular recipe relies on eggs to thicken the custard and make for a smooth and creamy ice cream in a home ice cream maker. I would not recommend leaving out the eggs of this particular recipe, but you could pretty easily add some thai tea mix to your favorite egg-free vanilla recipe to produce something similar.
Have you ever walked into a Thai restaurant in a hot summer day and all of a sudden you see a beautiful bright orange beverage making its way through the dining room? Served over ice with thick cream drizzled throughout. I will take one of those!
This Thai tea iced cream is all of the deliciousness of refreshing Thai iced tea except in ice cream form! And the best part is, no ice cream maker needed! What could be better? If you love ice cream, you will also love this No Churn Pistachio Cardamom Ice Cream and How to Make Nice Cream (dairy free)!
Combine heavy cream and whole milk in a bowl or large cup. Heat in microwave for 1-2 minutes until hot. Add the Thai tea mix and whisk until the liquid turns orange. Let it steep for 15 minutes. Once done, strain the Thai tea mixture into a sauce pan and heat the cream until hot. Turn off the heat. Whisk together egg yolks, condensed milk, and granulated sugar. Add 1/4 cup of the hot cream into the egg mixture to temper the eggs. Mix the eggs and hot cream, and then pour that mixture into the sauce pan.
Add vanilla extract and salt. Turn the heat back on and mix the ice cream base until well combined. Continue heating the ice cream base until the cream reaches 170 degrees F. Use a candy thermometer to measure the temperature of the cream. Pour the cream through a fine mesh sieve into a large bowl. This will get rid of any egg or milk solids in the cream. Put ice cream base in the fridge for 6-8 hours or overnight.
Pour the cream into an ice cream maker and churn for 10-15 minutes. While the ice cream is churning, combine the chocolate and coconut oil. Microwave in 20 second intervals until the chocolate is melted. Mix together. After the ice cream has churned for 5 minutes, drizzle the melted chocolate into the churning ice cream. The cold ice cream will harden the chocolate. The resulting ice cream after 10-15 minutes should be slightly harder than soft serve. Spoon the ice cream into a freezer safe container and freeze overnight.
The maximum amount of time you should churn your Thai tea ice cream is 20 minutes. The more you churn your ice cream, the harder it becomes. A done ice cream will have the consistency of something slightly harder than soft serve.
Imagine this: soft and creamy ice cream bars that you didn't need to whip or churn. All you have to do is cook the ice cream base, pour it into a mold, then cut it into pieces. And it's so soft your teeth will glide right through it as you take a bite, and it's wonderfully chewy. Yes, chewy.
It's not a hack or a new science trick, but old school wisdom at its best. This is how ice cream used to be made in Thailand before ice cream churning machines were widely used. It's a brilliant technique that I think deserves a comeback.
A while ago I came across an image of these rectangular ice cream bars in Thailand, with skinny wooden skewers as the "stick". It reminded me of my childhood, yet I don't have a memory of eating them ... it's definitely something I've seen though. It's so rare these days that I have a hard time trying to remember where I last saw them.
These are not popsicles. They are not icy refreshing treats, but a soft and creamy sweet that eats almost like churned ice cream, but denser and totally satisfying. Upon further investigation I was fascinated by how simply they are made, and I was intrigued by the use of starch.
How it works is that the starch essentially absorbs some of the water in the ice cream base, and as it gels up while cooking, this water is prevented from becoming frozen into big, hard ice crystals. So in a way, the ice cream is only partially frozen.
Adding starch also has the added benefit of slowing down the melting. Because of the starch, the ice cream base starts out as a very thick liquid. So when it melts, it doesn't just liquefy and drip as quickly as normal ice cream. It softens, but can still hold its shape much longer. Great for kids if you ask me!
But it's not just the starch that does the work. The fat and the sugar also work to prevent the ice cream from freezing solid. Sugar suppresses the freezing point of water, and the fat in the cream lowers the total amount of freezable water present and creates a creamy mouthfeel.
So if you were to substitute the cream in this recipe and use milk, your ice cream would be noticeably icier. Again not necessarily a bad thing if you're looking for something more refreshing as opposed to creamy.
Tapioca starch is actually not the only starch you can use. Cornstarch will work as well. But what I like about tapioca is that it adds chewiness. If you think about tapioca balls in boba and how chewy they are, that's the idea. Here, it makes an ice cream that you can bite through and then chew - which is an oddly satisfying experience that I love about this treat!
Typical churned ice cream will have air incorporated into it. The more air is whipped into it, the lighter the ice cream. Sounds good, right? But actually, it also means there is less ice cream in every mouthful, and it's in fact less flavourful. This is how cheap ice cream gets away with being cheap; they're selling you a ton of air in a pint.
So these ice cream bars are not churned at all. They have essentially no air incorporated into them, which makes each bite dense and full of flavour. You get hit with a lot of Thai tea flavour in every bite. And it also adds to the chewiness we talked about.
Starch is also added to commercial ice creams, because you better believe the ice cream industry knows all about the magic of starch. In Thailand, mung bean starch is added to some commercial sorbet to increase softness for a better bite and added stability so that it won't melt as quickly.
I followed the instructions but after the ice cream froze in both the popsicle mold and my container, a thin chewy layer developed on top of the ice cream. Do i need to put plastic wrap on touching the ice cream to prevent this?
I made this recipe exactly as written. The recipe specifies 300 ml sweetened condensed milk and my 14-oz. can is 396 ml. I had to measure out 300 ml which is 10.1442 oz or 287g. Here the recipe uses a full can of evaporated milk, but not a full can of sweetened condensed milk (at least I cannot find 300ml can size). To move on, I followed the recipe as written and the result is delicious frozen Thai Iced Tea on a stick. It is creamy, smooth, mildly sweet and denser than regular ice cream with a slight chew. As Pai described, "it is chewy in a good way." I also used a 8.5"x4.5"2.75" loaf pan, greased and lined as directed and cut into 12 pieces. I also used 5.25" candy apple sticks as popsicle sticks.
I wanted to make this for my kids without caffeine, and also did not have cream or evaporated milk in the fridge so used 2.4 cups of whole milk, 1 can of condensed milk, 1 can of coconut milk, 1 tsp vanilla with the method above and the 1/4 cup of tapioca starch and scant 1/4 tsp salt and it was tasty!
I tried it Saturday night. I didn't have condensed milk or evaporated milk so I made the tea with the water, used heavy whipping cream for the condensed milk, half and half for the evaporated milk, and then heavy whipping cream for the remainder cup. I let the mixture sit overnight in the fridge. I churned it for a little bit, put it in ice cream containers, and put it in the freezer. The ice cream is very icy. When it does soften after sitting out for awhile, it does have the texture that it's supposed to be. I wanted to try the recipe again and this time I won't churn it to see the difference. Did my original batch become icy because of the ingredients I used? Will this recipe only work if I use the evaporated milk and condensed milk only? I want to get this right! ? Thank you!
The beloved flavour of Thai Iced Tea in ice cream form, what could be better?? Well, I'll tell you what's better....that this ice cream also requires no ice cream machine! And it only has a few simple ingredients, and it just could not be easier. No eggs, no custard, just a simple combination of whipped cream, condensed milk, and our friend Thai tea leaves. Enjoy!
The Baileys is added for flavour but also the alcohol to keep the ice cream softer and more scoopable. You do not have to add it at all, the ice cream will just freeze a little harder. You can also add a different liqueur with flavours that you think will go well with the Thai tea.
The best part is that you can make this Thai tea ice cream recipe without an ice cream maker! Our fantastic Thai milk tea ice cream recipe is also no-churn. This means you won't have to spend hours in the kitchen churning away.
We traditionally make Thai tea ice cream from Thai tea, milk, cream, sugar, and eggs. This unique tea blend flavour is what gives it its characteristic orange colour. If you're worried about your diet, don't be. Thai tea ice cream calories are only about 200kcal per serving.
Our no churn Thai tea ice cream tastes like a delicate balance of sweet and rich, with a floral undertone from the tea blend. The tea used in Thai milk tea ice cream is usually a mix of different spices, including cardamom, cloves, and aniseed. These spices all contribute to its unique flavour.
All you need for our no-churn dessert recipe is sweetened condensed milk, heavy cream, sugar, and Thailand's spiced tea mix. Apart from Thai spiced tea, you can find most of the Thai iced tea ice cream ingredients in any grocery store. 041b061a72