{"id":109,"date":"2017-06-15T11:16:35","date_gmt":"2017-06-15T18:16:35","guid":{"rendered":"http:\/\/icecreamtravelguide.com\/blog\/?p=109"},"modified":"2017-07-03T12:06:28","modified_gmt":"2017-07-03T19:06:28","slug":"thai-iced-tea-ice-cream","status":"publish","type":"post","link":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/06\/15\/thai-iced-tea-ice-cream\/","title":{"rendered":"Thai Iced Tea Ice Cream"},"content":{"rendered":"

When I first visited Thailand, I learned the ease of making Thai iced tea in cooking class. To my surprise, the concept consisted of tea flavored with various milk…and dye. DYE. The natural tea itself did contain a reddish hue. In fact, the comforting orangey red was completely artificial. <\/p>\n

When I did return to the states, I immediately went to an Asian supermarket and acquired my very own bag of Thai iced tea. When I finished steeping the tea, I would sometimes throw the remains into my plants, letting it “compost”. To my horror, I discovered that it often stained the roots, the leaves into a red, just as my cooking teacher in Bangkok had warned us.<\/p>\n

I asked a friend recently to recall his very unique experience of having Thai iced tea at a night market in Chumphon<\/a>, a fishing village that we stopped at on our way to Ko Lanta from Bangkok:
\n“We couldn’t help ourselves, because the damn vendor was so happy. Sure, we’ll have Thai iced tea. Sure, we don’t know where the ice cubes came from. Sure, we’ll have it in a bag! And of course, it was damn delicious. Until the next morning. And of course, we were going on an 8 hour road trip. I asked John if he felt ok the next morning, and he said that he needed to go to the toilet.”<\/p>\n

\"Jeff<\/p>\n

The point of the story is not the latter discomfort, but rather…the deliciousness of the tea, which is surrounded by so much sugar and cream…makes it a perfect selection for ice cream.<\/p>\n

\"Prepackaged<\/p>\n

In my own recipe, I was running out of milk and cream. The result was a very rich ice cream that when served, my friends kept asking for more. Even with the sugar headaches they had. More please, sir!<\/i><\/p>\n

\"Strained<\/p>\n

Recipe<\/h3>\n

Ingredients<\/h4>\n

1 cup whole milk
\n1\/2 cup Thai tea (the tea leaves)
\n1 cup sugar
\n1 cup heavy cream
\n4 egg yolks<\/p>\n

Method<\/h4>\n

In a medium pot, heat the milk until simmering over medium heat. Remove from heat. Steep Thai tea for at least an hour. Strain out the tea leaves. Strain out once more if any major leaves remain. Back in the medium pot, combine the steeped milk, cream, and sugar. Heat until simmering. Then turn off heat.<\/p>\n

In a separate large bowl, whisk the egg yolks. Temper the egg yolks by pouring one cup at a time of the warmed mixture. Whisk after every cup. Return the contents into the pot. Then at medium heat while constantly stirring, put the pot at medium heat. The custard will thicken. Remove from heat when the mixture coats the back of a spoon.<\/p>\n

Chill completely overnight in the refrigerator. Churn in an ice cream maker based on the manufacturer’s instructions.<\/p>\n

Written in July 2012<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

When I first visited Thailand, I learned the ease of making Thai iced tea in cooking class. To my surprise, the concept consisted of tea flavored with various milk…and dye. DYE. The natural tea itself did contain a reddish hue. In fact, the comforting orangey […]<\/p>\n","protected":false},"author":1,"featured_media":207,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[3],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/06\/14572398604_c88c5efdd8_b.jpg?fit=1024%2C1024&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8PMSr-1L","jetpack-related-posts":[{"id":129,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/06\/18\/darjeeling-ice-cream\/","url_meta":{"origin":109,"position":0},"title":"Darjeeling Ice Cream","date":"June 18, 2017","format":false,"excerpt":"When I traveled alone in Europe last February, every morning I started the day with tea. It became a ritual. Every day I woke up and declared, \"TEA! PLEASE!\" Now mind you, I never needed a caffeine fix in the morning. Typically, I rolled down to the office usually awoken\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/06\/IMG_7247.jpg?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":313,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/07\/29\/steep-creamery-tea\/","url_meta":{"origin":109,"position":1},"title":"STEEP Creamery & Tea","date":"July 29, 2017","format":false,"excerpt":"Thai ice cream rolls. Or simply put, ice cream mixture poured onto a cold surface and rolled with a metal spatula to make ice cream. We have to talk about something. When I was in Taiwan, a local took me to a hot pot restaurant. 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Sympathetic servers discreetly\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"Making the pur-eh ice cream custard","src":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/06\/IMG_7308.jpg?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":365,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/08\/14\/green-tea-asian-pear-sorbet\/","url_meta":{"origin":109,"position":3},"title":"Green Tea Asian Pear Sorbet","date":"August 14, 2017","format":false,"excerpt":"\"Asian pears!\" my friend's boyfriend declared. While pondering what produce to buy for a flavor for a belated Chinese New Year dinner, I spotted my friend and her boyfriend roaming through the farmers market. I described my predicament. An Asian flavor that used local produce. So no mango, no dragonfruit,\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/08\/IMG_0208.jpg?fit=1200%2C900&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":79,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/06\/12\/carrot-ginger-ice-cream\/","url_meta":{"origin":109,"position":4},"title":"Carrot Ginger Ice Cream","date":"June 12, 2017","format":false,"excerpt":"When I was in Berlin, my local friends took me to a Vietnamese restaurant in Mitte. There was the standard Westernized Vietnamese food...but it was the tea that gripped me in delight. Somehow I had missed this kind of tea in Vietnam. There were three kinds\u2014with fresh jasmine blossoms, ginger,\u2026","rel":"","context":"In "Recipe"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.icecreamtravelguide.com\/blog\/wp-content\/uploads\/2017\/06\/Carrot-ooty.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":138,"url":"https:\/\/www.icecreamtravelguide.com\/blog\/2017\/06\/19\/sweet-corn-ice-cream\/","url_meta":{"origin":109,"position":5},"title":"Sweet Corn Ice Cream","date":"June 19, 2017","format":false,"excerpt":"Written in September 2012 On the early morning after my late-night arrival to Bangkok, my eyes opened to a hazy rising sun. It was 6 am\u2014an ungodly hour. 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