Thai Iced Tea Ice Cream (no machine!)

If you love Thai Ice Tea, then you must know the key ingredient used is condensed milk. One of the technique for no-machine ice cream recipes is using condensed milk and whipped cream. Well, life couldn’t get more perfect than this! That being said, the original recipe used quite a substantial amount of condensed milk which I think, is too sweet and cloy for my liking. I’ve reduced the amount and now I can indulge (less sinfully) without making an appointment with my dentist.

Ingredients:
1 ½ cup whipping cream
¼ cup Thai tea leaves
1/3 cup (90 ml) sweetened condensed milk
1 tbsp Irish Bailey liquor or vodka (optional)
A pinch of salt

Makes one bread loaf tray

Recipe source: Nat’s adventures in Baking (with slight modifications)

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These are all you’ll need.

I got this packet of Thai tea leaves from Golden Mile Complex.

Heat the whipping cream in a saucepan, stirring occasionally to prevent the bottom from scorching.

Once the cream is steaming, add in Thai tea leaves and keep stirring until it comes to a boil. Let it steep for 10 mins (do not be tempted to leave it too long or the cream will thicken and will be difficult to strain).

Separate the cream by straining the tea leaves.

Squeeze out excess cream in the tea leaves.

You should have about 1 ¼ cup of cream. Top up with whipping cream if you have less than that amount.

Add a pinch of salt and give it a stir. Refrigerate for at least 6 hours or overnight. We want the cream to be really cold.

Using a stand mixer or hand mixer, whip the cold cream until soft peak.

Place the whisk and bowl into the freezer for 5 mins. This will make it easier to whip the cream.

Add in condensed milk and liquor. The liquor will prevent the ice cream from freezing too hard.

One of my favorite liquor. 😛 You could omit this if you do not have it.

Continue to whisk until stiff peak.

Stiff peak.

Pour the ice cream into a loaf tray or container and pop it into the freezer and let it chill for about 4 hours.

You could use a plastic container too. The tea dust (black specks) look like some fancy vanilla bean, right? 😛

Full Instructions:

Heat the whipping cream in a saucepan, stirring occasionally to prevent the bottom from scorching. Once the cream is steaming, add in Thai tea leaves and keep stirring until it comes to a boil. Let it steep for 10 mins (do not be tempted to leave it too long or the cream will thicken and will be difficult to strain). Separate the cream by straining the tea leaves. You should have about 1 ¼ cup of cream. Top up with whipping cream if you have less than that amount. Add a pinch of salt and give it a stir. Refrigerate for at least 6 hours or overnight. We want the cream to be really cold. Using a stand mixer or hand mixer, whip the cold cream until soft peak. Add in condensed milk and liquor. The liquor will prevent the ice cream from freezing too hard. Continue to whisk until stiff peak. Pour the ice cream into a loaf tray or container and pop it into the freezer and let it chill for about 4 hours.