What can I use to replace eggs in ice cream?

Use cornstarch, tapioca starch, rice flour, or potato starch as substitutes. They act as a thickening agent in ice cream.

Can I use green tea instead of Thai tea mix?

While it won't be the traditional Thai tea flavor, you can experiment with green tea for a unique twist.

Can I use low-fat milk instead of coconut cream?

Full-fat coconut milk contributes to the creaminess of the ice cream. The low-fat milk will change the consistency and texture to a less creamy and thick ice cream.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Stir in your favorite mix-ins during the last few minutes of churning.

Can I add a swirl of sweetened condensed milk during churning?

You can drizzle in a swirl of sweetened condensed milk as the ice cream churns for added sweetness and flavor.

Can I make this recipe without an ice cream maker?

While an ice cream maker yields the best texture, you can achieve a similar result using a no-churn method, though the texture might differ slightly.

Is heavy cream the same as heavy whipping cream?

Yes, they are similar and can be used interchangeably in this recipe.

Thai Tea Ice Cream (with and without Ice Cream Machine!)

Name: Thai Tea Ice Cream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 14
Cuisine: Thai
Ingredients: 2 cups coconut cream. This is the ice cream base. Do not use coconut milk, we need the extra creaminess of the coconut cream.; 1/2 cup Thai tea powder. You can find Thai tea mixture at most Asian grocery store or grab it online here.; 2 1/2 cups water. For making Thai tea; 1 cup granulated sugar; 1 can (14 oz) sweetened condensed milk; 4 large egg yolks; 1/4 teaspoon salt

Description

Get ready to dive into the luscious world of Thai Tea Ice Cream – a frozen delight that combines the rich flavors of Thai iced tea with the creamy indulgence of ice cream. Whether you're an ice cream aficionado or an adventurous foodie, this recipe will captivate your taste buds with its unique blend of ingredients and flavors.

Ingredients

Scale

2 cups coconut cream. This is the ice cream base. Do not use coconut milk, we need the extra creaminess of the coconut cream.
1/2 cup Thai tea powder. You can find Thai tea mixture at most Asian grocery store or grab it online here.
2 1/2 cups water. For making Thai tea
1 cup granulated sugar
1 can (14 oz) sweetened condensed milk
4 large egg yolks
1/4 teaspoon salt

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Instructions

Make the Thai tea. Mix Thai tea leaves in hot water and let the tea steep for 8-10 minutes. The longer you steep, the more intense the tea flavor. Drain the leaves over a cheesecloth strainer, a tea sock, or a fine-mesh sieve. Discard the used tea leaves.
Add the sweetened condensed milk to the tea. You'll now have your familiar bright orange tea. Whisk until all blend well and allow the tea to cool to room temperature.
Heat the coconut cream, sugar, and salt over medium heat in a medium saucepan. Whisk until sugar dissolves. Bring the creamy mixture to a gentle boil, remove it from the heat, and let it cool for about 5-8 minutes before adding the eggs.
In a separate bowl, whisk the egg yolks until they're smooth. Add a small amount at a time, then quickly and vigorously whisk the eggs into the warm coconut mixture. Repeat until the eggs are gone. *This is important.* You must only add a small amount, or the eggs will become a glob of cooked eggs in a coconut soup. Not good. (: Allow the coconut mixture to cool a bit. It also helps not to overcook the egg yolks. Your coconut cream should now look like a yellow food coloring creamy mixture.
Add the creamy egg mixture to the Thai iced tea. Whisk everything together. Then add to a large bowl, deep baking pan, or bread pan. Once cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
Remove the ice cream from the freezer. It should be hardened but may have some soft spots. That's OK. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions. (Around 20 minutes should be good.) Transfer the churned ice cream to a lidded container and freeze until firm.
The final step and the best part! Once you are happy with the consistency of the ice cream, it's ready. Scoop a generous amount into a waffle cone or cup, and enjoy!

Notes

Use a Thai tea mix specifically designed for making Thai tea beverages. Pantai Thai te amix is my go-to brand.
For a quick cheat, use premade Thai iced tea. They are sold at most Asia grocery stores. I have seen some at my regular local grocery store and World Market.
Ice cream machine. Invest in a good ice cream machine if you love and want to make more homemade ice cream. This one is my favorite. It is not too big or small, and the bowl fits well in the freezer without taking up too much space.

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

Prep Time: 30
Cook Time: 15
Category: dessert
Method: stovetop, freezer
Cuisine: Thai