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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
