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.
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