Hey Hi Hello!! This is my first recipe post from the beautiful island of Penang, Malaysia. We just moved here last week. Hooray! I’m so excited to be back on the blogosphere. We’ve been incredibly busy the last few weeks packing and getting ready for the big move so I apologize for the silence here.

As promised when I posted on How to Make Thai Iced Tea, here is how to make THAI TEA ICE CREAM!!

It’s silky, it’s creamy, it’s rich. If you like Thai Iced Tea, I hope that you’ll give this ice cream recipe a shot.

I know that you will love this! It’s the perfect dessert after a spicy meal (or any meal, really!)

Start by heating up 1 1/2 cups of evaporated milk over very low heat. Do not let the milk boil. Stir in 1/2 a cup of the Thai Tea mix. The brand that I highly recommend for the Thai Tea mix is Pantai Norasingh.

This is the brand that most Thai restaurants use. As soon as the milk starts to steam just a little bit, turn the heat off and let the tea steep for 30 minutes.

Then, strain the tea into a large bowl. Use the back of a spoon to squeeze as much liquid out of the pulp as possible.

Rinse out the pot that you had originally used to steep the tea.

You’re going to put all of the liquid back into that pot, but you’ll first need to rinse out all of the tea leaf remnants so you don’t end up with bits of tea leaves in your ice cream!

Before putting the pot back on the stove, this would be a good time to prepare the egg yolks for tempering. Put the egg yolks in a medium-sized bowl and whisk lightly.

Next, put the tea mixture back on the stove over low heat, then add 1 cup of condensed milk and 1 1/2 cups of heavy cream. Keep stirring until you see a bit of steam coming from the liquid, then turn off the heat. Now, we’re going to temper the eggs.

Why temper the eggs?

The liquid is hot enough to cook the eggs, so if you dump the egg yolks directly into the pot, you’ll end up with egg-drop soup. The eggs will curdle. Not good! Instead, you’ll gradually add the hot liquid into the egg yolks to slowly increase the temperature of the egg yolks so that it blends in to the rest of the mixture.

Don’t worry – it may sound intimidating but it’s really not. Place your bowl of egg yolks right beside the pot on your stove-top. You’ll need a whisk and a ladle for this task. I usually have my whisk in my right hand and ladle in my left hand.

While whisking the egg yolks, use the ladle to scoop the tea mixture, then slowly pour into the egg yolks. Repeat a few more times until there is more of the tea mixture than egg yolks in the bowl.

After the egg yolks are tempered, pour the egg mixture in the pot with the rest of the tea. Turn the heat back on to low; stir constantly with a spatula or wooden spoon until the mixture thickens.

This should take about 3 – 5 minutes. You’ll know it’s ready when you can coat the back of a spoon.

Let it cool completely before putting it into an ice cream maker. I use the KitchenAid Ice Cream Maker Attachment (best thing ever!!!).

Let your ice cream maker do its magic, then let the ice cream set in the freezer for about 6 hours before serving.

Enjoy!! 😀