ICE CREAM IN THAILAND RECIPES

Steps:

• Bring 1½ cups cream to a bare simmer in a small saucepan over medium-low heat. Add tea mix, stir to combine, then remove from heat and let steep 30 minutes. Strain through a fine-mesh sieve into a glass measuring cup, pressing to push out all of the liquid (you should have about 1 cup; it’s okay if there are flecks of tea leaves). Chill until cold (use an ice bath to speed up the process, if you wish).
• Beat vanilla, ? cup condensed milk, ¼ tsp. salt, and remaining 1 cup cream in the bowl of a stand mixer fitted with the whisk attachment on low speed until combined. Increase speed to medium-high and continue to beat until the whisk leaves trails and you have soft peaks and a beautiful, billowy mixture, 2–3 minutes (you can also do this with hand-held beaters and a large bowl). Transfer to a large bowl, then use a rubber spatula to gently fold in peanuts. (It’s okay to leave big streaks of nuts!)
• Pour chilled Thai tea cream into mixer bowl (no need to wipe out). Add remaining ? cup condensed milk and ¼ tsp. salt. Beat on low speed until combined. Increase speed to medium-high and continue to beat until mixture looks just like the first one, 4–5 minutes. Be careful not to overbeat, as it can quickly go from creamy to grainy.
• Scoop mixture into bowl with vanilla base, then gently fold the two together in just a few strokes so that you have big ripples of each. If you fold too many times, you’ll lose the swirls (but don’t worry; the flavor won’t suffer!). Transfer to a 9x5" loaf pan; smooth top. Cover with plastic wrap and freeze at least 6 hours.
• Let ice cream sit at room temperature 5–7 minutes, then use an ice cream scoop dipped in hot water to distribute scoops among bowls.
• Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.

Steps:

• Pour 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.In a saucepan, combine milk, sweetened condensed milk, thai tea mix, and salt. Cook gently over medium heat, stirring regularly, until 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).Return milk mixture to medium-low heat until it just starts to steam.Meanwhile, whisk egg yolks in a bowl. Slowly spoon in some of the warm cream mixture, 1/4 cup or so at a time, whisking vigorously. Continue to spoon in a little warm cream at a time until about half of the cream mixture has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.Pour yolk mixture back into the saucepan and return to medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 170ºF. Do not let it boil.Pour mixture through sieve into bag with cold cream, discarding any solids. Add almond extract, seal the bag (pressing out as much air as possible, and submerge in ice bath. Once it has come down to room temperature, remove from water and refrigerate until completely cool, at least 2 hours or overnight if possible.When ice cream base is thoroughly chilled, pour into KitchenAid® ice cream attachment freezer bowl. Turn on mixer to low speed and let churn for about 15 to 20 minutes, until the ice cream is the consistency of soft serve (you know it’s done when the ice cream maker starts to click). Transfer to a freezer safe container and freeze at least 2 hours or overnight until firm.