Thai Tea Ice Cream Recipe

Coconut milk: This is the base of the ice cream, providing a creamy texture and a subtle coconut flavor.

Thai tea leaves: These leaves give the ice cream its distinctive Thai tea flavor and vibrant color.

Sugar: Used to sweeten the ice cream, balancing the flavors of the tea and coconut.

Vanilla extract: Adds a hint of vanilla, enhancing the overall flavor profile of the ice cream.

When steeping the thai tea leaves in the coconut milk, make sure to keep the heat at a gentle simmer rather than a rolling boil. This ensures that the tea infuses properly without curdling the coconut milk. Additionally, after straining the mixture, press down on the tea leaves with the back of a spoon to extract as much flavor as possible.

• coconut milk - Substitute with almond milk: Almond milk provides a creamy texture and is a good alternative for those who prefer a lighter flavor compared to coconut milk.

• thai tea leaves - Substitute with black tea leaves: Black tea leaves can mimic the strong, robust flavor of Thai tea leaves, though you may need to add a bit of food coloring to achieve the characteristic orange hue.

• sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that can add a unique depth of flavor while maintaining the sweetness needed for the ice cream.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile that can enhance the overall taste of the ice cream.

• Ensure your Thai Tea Ice Cream is completely frozen before storing. This helps maintain its creamy texture and prevents ice crystals from forming.
• Use an airtight container to store your ice cream. This will keep it fresh and prevent it from absorbing any unwanted odors from the freezer.
• Place a piece of plastic wrap directly on the surface of the ice cream before sealing the container. This extra layer helps to prevent freezer burn.
• Label your container with the date you made the ice cream. Homemade ice cream is best enjoyed within 1-2 weeks for optimal flavor and texture.
• Store the ice cream in the coldest part of your freezer, usually the back. This ensures a consistent temperature and helps maintain the quality of the dessert.
• When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. This makes it easier to scoop and enhances its creamy texture.
• If you notice any ice crystals forming on the surface of the ice cream, simply scrape them off before serving. This will help maintain the smooth, rich texture of your Thai Tea Ice Cream.

• Allow the Thai tea ice cream to sit at room temperature for about 5-10 minutes. This will soften it slightly, making it easier to scoop and enjoy.
• If you prefer a softer texture, place the ice cream in the microwave for 10-15 seconds. Be cautious not to overheat, as this can cause it to melt too much.
• For a more even thaw, transfer the ice cream to the refrigerator for about 20-30 minutes before serving. This method helps maintain its creamy consistency.
• If you have a warm water bath, you can place the container of ice cream in it for a few minutes. Ensure the water level is below the lid to prevent any water from seeping in.
• For a gourmet touch, scoop the Thai tea ice cream into a bowl and let it sit for a few minutes. Then, drizzle with a bit of coconut milk or sweetened condensed coconut milk for added creaminess and flavor.

• Saucepan: Used to bring the coconut milk to a simmer and steep the Thai tea leaves.

• Strainer: Essential for removing the Thai tea leaves from the coconut milk mixture after steeping.

• Wooden spoon: Useful for stirring the sugar and vanilla extract into the coconut milk mixture until dissolved.

• Ice cream maker: Needed to churn the mixture into a creamy ice cream according to the manufacturer's instructions.

• Container: Used to store the churned ice cream in the freezer for at least 4 hours before serving.

• Measuring cups: Necessary for accurately measuring the coconut milk, Thai tea leaves, and sugar.

• Measuring spoons: Used to measure the vanilla extract precisely.

• Mixing bowl: Handy for letting the mixture cool completely before pouring it into the ice cream maker.

Prepare ingredients in advance: Measure out coconut milk, thai tea leaves, sugar, and vanilla extract before starting to streamline the process.

Use a fine mesh strainer: This ensures you quickly and efficiently remove the tea leaves from the coconut milk mixture.

Cool mixture faster: Place the saucepan in an ice bath to speed up the cooling process before churning.

Pre-chill ice cream maker: Ensure your ice cream maker bowl is thoroughly frozen to reduce churning time.

Batch preparation: Double the recipe and freeze extra for future enjoyment.