Ice cream with Thai tea
Contains more fat and less sugar than classic ice cream made with sweet tea. Provides a spicy tea aroma, a dense texture, and satisfies well as a cold dessert.
First, prepare the condensed milk according to the linked recipe and measure out the finished condensed milk (250 g). Add Thai black tea (18 g) to the milk (500 g), cover, and let it steep for 20-30 minutes. Strain the infusion and, if necessary, return the weight of the milk to its original volume.
Mix the flavored milk, 20% cream (200 g), dry milk (50 g), finished condensed milk (250 g), and ice cream stabilizer (6 g). Heat the mixture to 85 °C, blend it with an immersion blender, and quickly cool it to 30-35 °C.
Cover the base with plastic wrap in contact and let it rest for 4-6 hours in the refrigerator. After stabilization, blend the mixture again with an immersion blender, pour it into molds, and freeze for 6-8 hours at -18 °C.
Thai tea can vary in strength. If the mixture turns out too strong, reduce the amount of tea in the next batch by 2-3 g.
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