Thai Iced Tea Ice-cream (without ice-cream maker)

I have been on a Thai Iced Tea craze since my trip to Chiangmai. We had a half day off on the eve of Deepavali and I rushed to Raffles Place to have my favourite Thai Iced Tea and Shibuya Honey Thick Toast at Nam Nam's. I was sorely disappointed to be told that the Thick Toast was sold out!!

After making the Thai Iced Tea cake 2 weeks backs, I came across a You-tube video showing a Thai Iced Tea Ice-cream. It is pretty similar to the ice-cream recipe that I have shared previously. Just 2 ingredients and the addition of the flavour of your choice. I couldn't wait for the weekend to try the recipe. The additional step in this recipe is that you will need to infuse the Thai Tea into the whipping cream and let it chill overnight in the fridge before whipping the cream.

Thai Iced Tea Ice-cream 

2.5 cups whipping cream
6 tbsp Thai Iced Tea Mix
1 cup condensed milk

1) Heat the whipping cream and add in the Thai Ice Tea mix.

2) Stir well and let the cream come to a gentle boil (do watch the cream carefully as it boils over easily)

3) Turn off the fire and let the tea steep for about 5 minutes and then strain the mixture. Do not let it steep too long as the cream will thicken and make it difficult to strain. You should have about 2 cups of tea infused cream.

4) Cool the mixture and chill overnight in the fridge. Chill the condensed milk overnight too.
5)  Beat the chilled cream till soft peaks using a cake mixer.
6) Add in the condensed milk and whipped till stiff peaks.

7) Transfer the mixture into a container and freeze for at least 4 hours before serving.

8) You may drizzle some condensed milk on the ice-cream if you like.

I love the flavour of the Thai Tea which came out rather strong in the ice-cream. The combination of Thai Iced Tea and condensed milk is a perfect match. A lovely treat on a hot day! Stay tuned as I experiment with more Thai iced tea flavoured desserts.