Thai Tea Ice Cream

KITCHENAID
7Ingredients
65Minutes
570Calories

Ingredients

US|METRIC
  • 1/2 cup heavy cream
  • 2 cups whole milk
  • 14 ounces sweetened condensed milk
  • 1/2 cup thai tea leaves (available at Asian markets or online; substitute black tea if you can’t find Thai Tea mix)
  • 1 pinch salt
  • 4 large egg yolks
  • 1/4 teaspoon almond extract (optional)
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    Directions

    1. Pour the heavy cream into a zip-top bag and place in a bowl filled with ice water. This will serve as an ice bath to quickly cool the ice cream base.
    2. In a saucepan, combine the whole milk, sweetened condensed milk, Thai tea mix, and salt. Cook gently over medium heat, stirring regularly until the mixture just starts to steam. Remove from heat; cover and let steep for 15 minutes. Strain through a fine mesh sieve (to remove more sediment, line the sieve with a double layer of cheesecloth).
    3. Return the cream mixture to medium-low heat until it just starts to steam.
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    NutritionView More

    570Calories
    Sodium11% DV270mg
    Fat48% DV31g
    Protein29% DV15g
    Carbs20% DV61g
    Calories570Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat17g85%
    Trans Fat
    Cholesterol305mg102%
    Sodium270mg11%
    Potassium580mg17%
    Protein15g29%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate61g20%
    Dietary Fiber
    Sugars60g120%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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