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.

Homemade Cherry Garcia ice-cream and Yuzu ice cream (without ice-cream maker)

It's been 2 weeks since my last post. I was busy with taking care of my mum who had a knee replacement operation. She is recovering well and resting at home. Thank you to family and friends for their prayers and well wishes.

The weather in Singapore for the past few weeks has unbearably hot. Something cold and sweet is heaven on a hot day. I have always wanted to make my own ice-cream but most recipes without ice-cream makers require beating the ice-cream base 2 - 3 times. I tried that and found it too troublesome for some ice-cream. I saw the recipe by chance online which only requires 2 ingredients and thought I must give it a try.

I decided to make a Cherry Garcia version as that's a favourite since I was introduced to Ben & Jerry's a decade ago and also a Yuzu version as I can't get them from the supermakets.

Homemade Ice-cream (makes about 1.5litres)

Ice-cream base:
2 cups heavy/whipping cream
1 can of condensed milk (400g)
1 tsp vanilla extract

Cherry Garcia:
1/2 cup pitted cherries (fresh/frozen)
1/2 cup good quality dark chocolate

Yuzu:
4 tsp yuzu juice
2 tbsp yuzu tea/jam

1) Refrigerate the whipping cream, condensed milk and your mixing bowl overnight to ensure that they are really cold.

2) Whip the whipping cream using a cake mixer till soft peaks and then add in the condensed milk and vanilla extract. Continue whipping to firm peaks. This is your ice-cream base.

3) Divide the ice-cream base into 2 bowls. In one, fold in the cherries and dark chocolate chunks. In the other, fold in the Yuzu juice and jam.

4) Transfer the ice-cream into containers and freeze overnight or at least 6 hours before serving.

Please pardon the poor lighting in the photos as I made the ice-cream late in the evening. I couldn't wait to try the ice-cream. Had to scoop some out to take the first photo the next day and couldn't resist licking the scoop :)

The verdict? My sis and bro-in-law loved the Cherry Garcia ice-cream (also one of their favourite flavours) but they thought I put in too much chocolate chunks. I have adjusted the chocolate quantity for the recipe above. Originally I had a cup of chocolate in there as I am a big dark chocolate lover.
My mum was wondering why 2nd ice cream is citrus in taste and I had to explain it's Yuzu.

I am looking forward to try new flavours once these 2 tubs are finished. I have left them at my mum's so that we can all share the calories :)