Thai Milk Tea Ice Cream
An Original Recipe by Lorraine Elliott
- 1/2 cup Thai tea leaves
- 1 cup evaporated milk
- 1 cup milk
- 1/2 cup sugar
- 3 egg yolks
- 300ml cream
Step 1 - Heat the evaporated milk and milk in a saucepan. Add the Thai tea leaves and steep for 10 minutes. Strain the leaves and discard the leaves setting aside the rest in a jug.
Step 2 - In a saucepan, whisk the sugar, egg yolks and cream until thick. Heat gently on low heat and whisk in the tea steeped milk. Allow to thicken, stirring occasionally just to make sure that it doesn't catch on the bottom of the pot. Allow to cool completely and then freeze until firm.
Thai Ice Milk Tea
- 2 teaspoons Thai tea leaves
- Evaporated milk
- 2-3 teaspoons sweetened condensed milk (to taste)
Step 1 - Steep the tea leaves in hot water for 2 minutes. Add sweetened condensed milk to taste and add evaporated milk until it becomes as milky as you prefer. Chill or serve on ice.