Thai Tea Ice Cream

Name: Thai Tea Ice Cream
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 3
Cuisine: Thai, Asian
Ingredients: 6 egg yolks; 710 milliliters half and half; 1 teaspoon kosher salt; 177 milliliters sugar; 3 servings Sweetened condensed milk, for serving; 118 milliliters Thai tea leaves

The recipe Thai Tean Ice Cream could satisfy your Asian craving in about 1 hour. This recipe serves 3. This dessert has 628 calories, 13g of protein, and 37g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have egg yolks, thai tea leaves, kosher salt, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Summer. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In a large saucepan, bring half and half to a simmer. Stir in Thai tea, turn off heat, and steep for five minutes.

Ingredients you will need

Half And Half

Tea

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Sauce Pan

Ladle

Bowl

Turn heat on medium low and whisk frequently until a thin, syrupy custard forms.

Ingredients you will need

Custard

Equipment you will use

Whisk

Add salt to taste. Custard should lightly coat back of a spoon and a swiped finger should leave a clean line. Do not cook custard until thick.

Ingredients you will need

Custard

Salt

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.

Ingredients you will need

Sweetened Condensed Milk

Ice Cream

Equipment you will use

Sieve

Equipment

Ingredients

Servings:

egg yolks 710milliliters

half and half 1teaspoon

kosher salt 177milliliters

sugar 3servings

Sweetened condensed milk, for serving 118milliliters

Thai tea leaves

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.