THAI ICE CREAM NEAR ME RECIPES

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THAI TEA ICE CREAM RECIPE | BON APPÉTIT



Thai Tea Ice Cream Recipe | Bon Appétit image

This Thai tea ice cream is tantalizingly vanilla-y and deeply spiced, and it comes together fast in your stand mixer.

Provided by Sarah Jampel

Yield Makes about 8 cups

Number Of Ingredients 6

2½ cups heavy cream, divided
½ cup Thai tea mix (such as Pantai)
1 tsp. vanilla extract
1? cups sweetened condensed milk (from one 14-oz. can), divided
½ tsp. kosher salt, divided
½ cup roasted, salted peanuts, very finely chopped

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.

BEST THAI ICED TEA RECIPE - HOW TO MAKE THAI ICED TEA



Best Thai Iced Tea Recipe - How to Make Thai Iced Tea image

Make the iconic Thai Iced Tea at home!

Provided by Makinze Gore

Categories     non-alcoholic beverage

Total Time 2 hours 30 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 5

4 c.

water

1/2 c.

Thai tea mix 

1/2 c.

granulated sugar

Ice

Sweetened condensed milk

Steps:

  • Bring water to a boil. In a large pitcher, combine boiling water, Thai tea mix, and sugar. Let steep 15 minutes.  Strain tea using a fine mesh strainer, pressing on the tea leaves to extract all of the liquid. Chill until cold, at least 2 hours.  When ready to serve, pour tea over ice and add 2 tablespoons of sweetened condensed milk to each glass.

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