Thai Tea Ice Cream

This ice cream is fabulous and rich.

I have always been a ice cream snob, but this has changed my whole outlook on ice creams.

Quick and easy to make.

Print Recipe
Thai Tea Ice Cream with BoBa
Course Side Dish
Cuisine Asian
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Course Side Dish
Cuisine Asian
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Instructions
  1. Heat 1 1/2 cup of cream to a simmer in a small saucepan over med low heat. Add tea mix, stir in to combine well. Remove from heat cover and let steep for 30 min.
  2. Strain tea mix through a fine mesh sieve pressing to get as much of the liquid out as possible. yield will be around 1 cup of liquid, with small specs of tea in it. Chill this in refrigerator till cold or overnight.
  3. Place vanilla, 2/3 cup condensed milk, 1/4 tsp salt and 1 cup cream in mixer. Whisk on low until combined, then increase speed to medium-high and beat until you have soft peaks. transfer to large bowl and fold in walnuts.
  4. pour chilled tea mixture into mixing bowl,add 2/3 cup condensed mild, 1/4 tsp salt and 1/4 tsp passion fruit extract. Beat on low until combined,increase speed to medium-high and beat till soft peaks form.
  5. pour tea mixture into bowl with vanilla base and gently flod together a couple strokes so the color forms swirls. Cover with plastic wrap and freeze al leas 6 hours or overnight.
Share this Recipe

Poached Oysters with Pickled Cucumbers and Caviar

Oysters poached in their own own liquor and topped with creamy beurre blanc, tangy pickled cucumber and briny caviar

Print Recipe
Poached Oysters with Pickled Cucumbers and Caviar
Course Lunch, Side Dish
Cuisine American
Prep Time 15 mintes
Cook Time 30 minutes
Servings
people
Ingredients
Course Lunch, Side Dish
Cuisine American
Prep Time 15 mintes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. peel and seed cucumber
  2. julienne cucumber
  3. toss cucumber in bowl with 1/2 tsp salt. let stand for 10 minutes
  4. rinse cucumber well and strain all water off
  5. add to bowl 1/4 cup vinegar with the sugar and 1/4 tsp salt. stir well and refrigerate for 20 minutes
  6. white cucumber is pickling, combine 1/3 cup vinegar with 1/3 cup wine and shallot
  7. boil over medium high heat to reduce mixture down, almost completely evaporated, 6-8 minutes
  8. add cream, and Lemoncello® simmer over low heat for 5 minutes.
  9. remove from heat and whisk using hand held blender to puree solids. add butter 1 Tbsp at a time to incorporate well
  10. simmer oysters in a small skillet in their liquid over moderate heat until edges begin to curl. 1-2 minutes
  11. transfer to bowl to finish batch
  12. put into individual ramekins, spoon some beurre blanc on each and top with pickled cucumber and caviar
Share this Recipe