If you are obsessed with Thai iced tea like I am, this is the perfect way to enjoy it in an ice cream version. It's super creamy and surprisingly nutty because of the evaporated milk. I suggest first trying to make Thai tea so that you get a feel of the proportions of the ingredients, and how each one balances one another.
Thai Tea Iced Cream
1 cup evaporated milk
2 cups heavy cream
3/4 cup sweetened condensed milk
1/4 cup of loose Thai tea leaves in a tea sock
5 large egg yolks
Warm the evaporated milk, heavy cream and sweetened condensed milk and tea leaves in a medium sauce pan. Cover, remove from the heat and let steep at room temperature for 1 hour.
When the mixture is cooled, squeeze excess liquid from the tea sock to maximize the flavor of the tea. Rewarm the tea-infused milk.
In a separate bowl, whisk together egg yolks. Slowly pour the warm mixture into the egg yolks whisking constantly, then scrape the warmed egg yolks back into the sauce pan.
Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
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Just to talk a little photog, ice cream in my opinion is one of the hardest food items to photograph. I usually wait for it to melt a little in order to get a decent looking scoop. Once I get it scooped out, I stick it back in the freezer for another 5 minutes.
During those five minutes, I set up my little Styrofoam fold out that I got at the arts and crafts store that was intended to be a bi-fold presentation board. For this 'composition,' I chose a light blue ground to lift the color of the ice cream. Then I started to place objects down to give it a little texture and color. In this photo, I used a pair of my hoop earrings with beads to give the photo a little bit of me and a Thai jewel sort of feel. Otherwise, it would just be ice cream. I also placed my camera on a vintage (hand me down) tripod set to the exact position where I wanted the photo to be taken because I didn't want to be taking pictures of ice cream soup. Once it went under the studio light (which is also vintage), I and it was having a meltdown. But since I had my camera focused on where I wanted the photo taken, all I had to do was zoom and click!
24 comments:
Hey, you put way more thought into composition than I do in your food porn shots and it shows! I ought to take that inspiration and run with it! I don't know why I haven't tried Thai Tea yet, because I love tea of all sorts! The ice cream looks scrumptious!
You got me interested; I have to try Thai tea. Ice cream looks really tempting, love the color!
Thanks for the photo tips, I really need help in that department, got to find time to research food photography more...
That looks so yummy! I love the golden color.
Looks rich, velvety and overall, fantastic. Thai tea is one of my favorite treats, and this just takes it to a higher level of complete awesomeness.
I love thai iced tea - this is brilliant!
I've been planning to make this for about 6 months and just haven't gotten to it yet. Well, now you've gone first and I can learn from your recipe ;)
I bet it was divine. Yum!
That ice cream looks good. I am really going to have to find some of that Thai iced tea.
Huzzah! Wahoo! I ADORE Thai Tea and this is a brilliant, brilliant idea. Thank you!
Look at the color on this thingy!
It looks fantastic. Yummy!
Great shot!
Well, with condensed milk in the ice cream, how can you go wrong, right? :) Thanks for the recipe!
Thai tea never heard or tried before! Sounds very interesting and the ice cream looks deliciuos :)
I haven't made ice cream in a while but this sounds tasty. The weather is getting warmer so I'll be trying your recipe soon.
Your ice cream looks beautiful!
This recipe immediately made me go and order an ice cream maker as I am also obsessed with thai tea. It arrived a few days ago and I was finally able to make it this evening. The thai tea ice cream is VERY creamy and it is nutty, but so delicious! Thank you so much for the recipe! I love it!
I took a picture of it . I apologize for the crappiness, hehe!
Thank you all for all your wonderful comments :) I think I'd adjust this ice cream slightly next time and make it sweeter. Maybe use regular sugar instead of sweetened condensed milk as a sweetener. I tend to have a phobia of adding too much sugar.
I think you have got me obsessed with Thai Tea Ice(d) Cream now!
Looks completely YUMMMY!
KyotoFoodieのPeko
wonderful, i'll try this recipe soon , i also have thai tea at home , thx for sharing the recipe:)
this looks good, am wondering how it taste like right now.. hmm.. question though, why didnt u use coconut milk?:) for that truly thais ice tea taste:)
There's no coconut milk in thai iced tea! There is sweetened condensed milk, though, so that should not be eliminated if you're going for an authentic thai iced tea flavor.
Who said anything about coconut milk? Though I do believe in authenticity, I feel that condensed milk makes this already sweet drink heavier, I eliminated it and lightenedit which in the states is the common way of making it in the Thai restaurants. I have a friend who owns a Thai restaurant (and is Thai), that's the way they make it :)
I totally hear ya. Sakai was the one asking why not coconut milk. I agree that thai iced tea, or anything else for that matter, is non-delicious when overly sweet. My thai restaurateur friend, who introduced me to thai tea many years ago, does still use a little swt condensed here in the states, since the taste is distinct and missed otherwise, but he cuts it with half & half. For the ice cream, I will try your recipe tonight and let you know how it goes. Based on this blog/discussion, I think I will replace some of the cream with milk, to allow for the swt cond milk taste I desire and hopefully avoid a product that is overly rich. Thanks for your insight!
OK, so I tried your recipe and then I explored further by making some changes to make thai iced tea popsicles. I thought I should share my learnings with you. I wanted to keep the sweetened cond milk taste, so I replaced the cream and evap milk with half n half. I left out the eggs, since they were masking the impact of the thai tea flavor. I also bumped up the tea a bit. The resulting recipe made excellent popsicles.
4 c. half n half
1/2 c. swt cond milk
1/2 c. thai tea
Bring half n half to simmer w/ cond milk, add tea & cover to steep for an hour. Cool. Strain. Pour into popsicle molds or very skinny glasses and freeze. Add popsicle sticks just as the liquid begins to freeze, about 2 hours, although it really depends on how thick the pops are. Allow to freeze overnight. Run inverted molds or glasses under warm water for 2 seconds each and twist to remove popsicles.
I'll have to try! Thanks. Do you have a blog?
OMG i found your recipe and tried it...and me and my family are IN LOVE with it....I swear when I ate it I was in HEAVEN!! Thanks for the yummy recipe....
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