Thai Milk Tea Ice Cream by Susan Kwek

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Thai Tea Ice Cream (No Machine Method) ไอติมชาเย็น
(Recipe adapted from: hot-thai-kitchen

Ingredients -

3.5 cups whipping cream
1/2 cup Thai tea leaves
1/4 tsp salt
1/2 can sweetened condensed milk

Method:-

1. Heat whipping cream in a small pot over medium heat, stirring occasionally, until the cream is steaming.

2. Add tea leaves and salt, and stir just until the cream boils. Remove from heat and steep for 5 minutes (don’t leave it sitting until it cools down or it’ll be really hard to strain!).

3. Strain the cream using a coffee strainer — you should have about 3 cups of cream. Once the cream is cool enough to go into the fridge, refrigerate for at least 4 hours or until completely cold; I like to do this step 1 day in advance.

4. Once the cream is chilled completely, whip the cream to soft-peak stage using a stand mixer with a whisk attachment or a hand mixer.

5. Add condensed milk and continue whipping until stiff peaks (when you lift your whisk, the peak that forms maintains its shape).

6. Transfer the ice cream into container and freeze for 2-3 hours or until solid.