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Thai tea ice cream with chocolate chips in a loaf pan. The Thai tea ice cream has 2 scoops laying on top of the rest of the ice cream.
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5 from 6 votes

Thai Tea Ice Cream

This simple recipe for smooth and creamy Thai tea ice cream includes a Thai tea ice cream base with ribbons of chocolate throughout.
Prep Time10 mins
Cook Time10 mins
Resting Time6 hrs
Course: Dessert
Cuisine: Thai
Diet: Gluten Free, Vegetarian
Keyword: Thai tea ice cream, Thai tea ice cream recipe
Servings: 6 people
Calories: 372kcal
Author: Becca Du

Ingredients

Instructions

  • Combine heavy cream and whole milk in a bowl or large cup. Heat in microwave for 1-2 minutes until hot. Add the Thai tea mix and whisk until the liquid turns orange. Let it steep for 15 minutes.
  • Once done, strain the Thai tea mixture into a sauce pan and heat the cream until hot. Turn off the heat.
  • Whisk together egg yolks, condensed milk, and granulated sugar. Add 1/4 cup of the hot cream into the egg mixture to temper the eggs. Mix the eggs and hot cream, and then pour that mixture into the sauce pan.
  • Add vanilla extract and salt. Turn the heat back on and mix the ice cream base until well combined.
  • Continue heating the ice cream base until the cream reaches 170 degrees F. Use a candy thermometer to measure the temperature of the cream.
  • Pour the cream through a fine mesh sieve into a large bowl. This will get rid of any egg or milk solids in the cream.
  • Put ice cream base in the fridge for 6-8 hours or overnight.
  • Pour the cream into an ice cream maker and churn for 10-15 minutes.
  • While the ice cream is churning, combine the chocolate and coconut oil. Microwave in 20 second intervals until the chocolate is melted. Mix together.
  • After the ice cream has churned for 5 minutes, drizzle the melted chocolate into the churning ice cream. The cold ice cream will harden the chocolate.
  • The resulting ice cream after 10-15 minutes should be slightly harder than soft serve.
  • Spoon the ice cream into a freezer safe container and freeze overnight.

Notes

  1. Tempering your eggs is the key to success - Just like in creme brûlées, it is important to temper your eggs for the cream. Add 1/4 cup of hot cream to your egg and sugar mixture. Whisk until everything is well combined and no white streaks remain. Now, it is safe to add your egg mixture to the hot cream.
  2. Make sure your Thai tea ice cream is cold before churning - You will get better results if your cream is cold. Put your finished cream into the refrigerator for 6-8 hours to cool it down before adding it to the ice cream machine. This might seem like a lot, but the colder your ice cream base is, the creamier your ice cream will be.
  3. Be careful not to over churn your ice cream - The maximum amount of time you should churn your ice cream is 20 minutes. The more you churn your ice cream, the harder it becomes. A done ice cream will have the consistency of something slightly harder than soft serve.

Nutrition

Calories: 372kcal | Carbohydrates: 21g | Protein: 8g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 273mg | Sodium: 161mg | Potassium: 216mg | Sugar: 20g | Vitamin A: 1267IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 1mg