GREEN TEA ICE CREAM
Steps:
- In a saucepan over medium heat, combine the cream, half-and-half, and vanilla bean, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), set aside to infuse for 10 to 15 minutes.
- In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat and whisk in the green tea. Meanwhile, half-fill a large bowl with ice water. Strain the mixture into a smaller bowl to smooth it and remove the vanilla bean. Rest the smaller bowl in the ice water and let the mixture cool, stirring often, then continue according to the directions of your ice cream maker.
THAI TEA ICE CREAM RECIPE
This ice cream tastes just like a cup of Thai iced tea, but with a stronger tea kick. Serve with a slurp (or two) of sweetened condensed milk. If you want to remove all tea particles from the ice cream, strain the custard through a cheesecloth.
Provided by Max Falkowitz
Time 12h
Number Of Ingredients 6
Steps:
- In a large saucepan, bring half and half to a simmer. Stir in Thai tea, turn off heat, and steep for five minutes.
- In a bowl, whisk egg yolks and sugar together until yolks pale in color and thicken. Slowly ladle about one cup dairy mixture into yolks, whisking constantly, then transfer yolks to saucepan, whisking well to combine.
- Turn heat on medium low and whisk frequently until a thin, syrupy custard forms. Add salt to taste, between 1/2 and 1 teaspoon. Custard should lightly coat back of a spoon and a swiped finger should leave a clean line. Do not cook custard until thick.
- Pour through a fine mesh strainer and chill overnight before churning according to manufacturer's instructions. Chill ice cream in freezer for at least three hours before serving, with a drizzle of condensed milk on top. Ice cream is best eaten the day it is made.
Nutrition Facts : Calories 347 kcal, Carbohydrate 35 g, Cholesterol 261 mg, Fiber 0 g, Protein 11 g, SaturatedFat 11 g, Sodium 259 mg, Sugar 34 g, Fat 19 g, ServingSize makes about 3 cups, UnsaturatedFat 0 g
THAI ICED TEA ICE CREAM
Categories Tea Dessert Freeze/Chill
Number Of Ingredients 6
Steps:
- In a medium sauce pan, stir together the heavy cream, evaporated milk, sweetened condensed milk, sugar, and tea. Place over moderate heat and warm until almost simmering. Turn off the heat, cover the pan, and let the mixture steep for at least 1 hour. The longer you steep, the stronger the tea flavor-I prefer a more pronounced tea flavor so I let mine steep for about 2 hours. Carefully squeeze the liquid from the tea sock then discard the tea. Over moderately low heat, warm the tea-infused milk mixture until almost simmering. Meanwhile, in a small bowl, whisk together 5 large egg yolks. Just before the mixture starts to simmer, turn off the heat. Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking as you pour. Repeat one or two more times to temper the egg yolks then pour the egg and milk mixture back into the pan with the remaining milk and place over moderate heat. Cook the mixture, stirring constantly and scraping the bottom of the pan as you stir, until the mixture thickens. To test if it's ready, let the mixture coat the back of a wooden spoon, then use your finger to draw a thick line across the spoon-if the mixture holds the line, it's ready. Pour the ice cream through a fine-mesh strainer into a clean bowl and chill completely. Once cold, process the ice cream according to the manufacturer's instructions. Freeze until solid.
THAI TEA OREO® ICE CREAM
It may sound like a shocker, but these two flavors meld together to make a sweet, yet subtle, frozen version of the well-known treat!
Provided by William Henderson
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 6h50m
Yield 12
Number Of Ingredients 8
Steps:
- Heat heavy cream, 1 cup half-and-half, and milk in a saucepan over medium heat until it begins to simmer, about 10 minutes; stir in Thai tea mix and bring to a boil. Reduce heat to low; simmer 5 minutes, or up to 10 minutes for more tea flavor.
- Whisk about 1/4 cup cream mixture, a teaspoon at a time, into beaten egg; whisk beaten egg mixture into cream mixture in saucepan and cook until slightly thickened, about 1 minute. Strain cream mixture through a cheesecloth-lined sieve; discard tea leaves.
- Beat remaining 1 cup half-and-half, sweetened condensed milk, and vanilla extract into cream mixture until well blended; cover and chill for at least 6 hours or overnight.
- Freeze cream mixture in ice cream maker according to manufacturer's instructions. When ice cream is semi-solid, churn in 3/4 of the crushed chocolate sandwich cookies; continue to churn until ice cream is desired consistency, then fold in remaining cookies. Serve immediately or freeze for several hours for a harder ice cream.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 29.1 g, Cholesterol 70.3 mg, Fat 17.6 g, Fiber 0.3 g, Protein 5.9 g, SaturatedFat 10 g, Sodium 128 mg, Sugar 23.6 g
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