Been meaning to try out some no churn ice cream for quite some time, because I can’t seem to bring myself to spend another $300 on a machine I will not be using really often, and also because it requires lesser preparation time.
I’ve quite a number of ice cream flavors I’d really love to try, but first up on the list is Thai Tea Ice Cream. Why? Because I’ve so many friends who are really into Thai food and desserts. 🙂
This recipe yields about 500g worth of ice cream. It isn’t too much, but not too little that it leaves you unsatisfied.
This recipe is adapted from Hot Thai Kitchen She has loads of awesome recipes around, so do try to roam around her site.
- 295g whipping cream
- 25g Thai tea leaves
- A pinch of salt
- 150g sweetened condensed milk
- 1.5 Tbsp Irish cream liqueur such as Bailey’s (optional) – (but I’d recommend it, as this is what makes the ice cream smoother)
3 Tbsp sweetened condensed milk
3 Tbsp evaporated milk
Heat whipping cream in a small pot over medium heat, stirring occasionally, until the cream is steaming. Add tea leaves and a small pinch of salt, and stir just until the cream boils. Remove from heat and steep for 5 minutes (don’t leave it sitting until it cools down or it’ll be really hard to strain!). Strain the cream using a fine mesh strainer, pressing out as much liquid as you can—you should have about 230g of cream, if you have too little, add more fresh cream until you have 230g; if you have a little more, don’t worry about it. Once the cream is cool enough to go into the fridge, refrigerate for at least 4 hours or until completely cold. I did this step 1 day in advance.
While the cream is cooling, make the topping by stirring the evaporated milk and condensed milk together. Refrigerate until ready to use.
Once the cream is chilled completely, whip the cream to soft-peak stage using a stand mixer with a whisk attachment or a hand mixer. (When the beaters start leaving a trail that doesn’t immediately disappear, you’re at soft peaks.) Add condensed milk and the Irish cream liqueur and continue whipping until stiff peaks (when you lift your whisk, the peak that forms maintains its shape).
Transfer the ice cream into a metal container and freeze for 2-3 hours or until solid. Alternatively, put the ice cream in between your favourite cookies to make an ice cream sandwich!
Happy making 🙂