If you are an iced tea lover, this ice cream will knock your socks off. It is fragrant and deliciously refreshing on a hot day. One scoop or two? Make it three! I love the depth of colour. Although Thai tea is it's own thing, you don't need authentic Thai tea powder to make this, as we are starting from scratch...so give it a go with your tea of choice. Matcha might be good, hmmmmn...who's in?
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Need
- 10 star anise
- 1 vanilla bean BUY
- 60 Grams raw caster sugar BUY
- 60 Grams loose Thai tea or tea of choice
- 500 Grams water for brewing
- 400 Grams cream
- 200 Grams condensed milk
Do
- 1
Place star anise, vanilla bean, sugar, tea and water into Thermomix bowl and brew 10 min/100°C/speed 1.
- 2
Allow to infuse for as long as you can but for at least 15 minutes.
- 3
Strain out solids and return to Thermomix bowl.
- 4
Add 100g of the cream and condensed milk and blend 10 sec/speed 8. Chill for several hours, even up to 24 hours which will age it and make a better ice cream.
- 5
Whip the remaining cream in a clean dry Thermomix bowl, 20-30 sec/Butterfly/speed 4 or until holding stiff peaks.
- 6
Add the chilled tea mixture and combine with a spatula. Pour into an ice cream container and freeze for at least 6 hours. Temper the ice cream by placing into the fridge for around 15 minutes before serving.
