Thai Tea Ice Cream

I was in the mood to give the thai tea cupcakes another try when the temp soared into the 90s. Definitely not baking weather. So instead, I opted for a cooler version of a thai tea treat and gave ice cream a shot. While the cupcakes need another round of experimentation, the ice cream was a hit from the start. We finished off the entire batch without blinking. I take a certain consolation in saying we finished rather than I finished. Without company, I would have finished off the ice cream myself. Unlike the cupcakes which had a mild tea flavor, the ice cream was like eating a frozen version of the drink--yummy.

Thai Tea Ice Cream

2 cups whole milk

1 cup heavy cream

2/3 cup sweetened condensed milk

1/3 cup thai tea leaves

2 egg yolks

Heat milk in a saucepan until it simmers; remove from heat and add thai tea leaves. Cover and let sit for 10 minutes. Strain milk and tea mixture through a mesh strainer and again through a yogurt strainer to filter the fine pieces out. Pour back into saucepan and add cream, sweetened condensed milk and egg yolks. Whisk. Return to med heat and cook for 5 mins stirring constantly. Chill in refrigerator until cold and process according to ice cream maker instructions.