Thai Tea Ice CreamMake on Drop
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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Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 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
Place star anise, vanilla bean, sugar, tea and water into Thermomix bowl and brew 10 min/100°C/speed 1.
Allow to infuse for as long as you can but for at least 15 minutes.
Strain out solids and return to Thermomix bowl.
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.
Whip the remaining cream in a clean dry Thermomix bowl, 20-30 sec/Butterfly/speed 4 or until holding stiff peaks.
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.
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