All summer long, I’ve been thinking of ice cream. And sherbet, and sorbet. And all the wonderful things I could do if only I were to drop fifty bucks on a kitchen appliance instead of on a fancy dinner. (It’s really hard for me to not spend money on a fancy dinner, especially in Portland.) With every new frozen dessert recipe and idea I saw, I would say it louder: “I’m totally getting an ice cream maker next week.”
Before I knew it, September arrived, and the vapidity of my promises reared its head. I couldn’t let the summer close without that icy churn sitting on my countertop, and so, on Labor Day weekend, I made good. After an agonizing week’s wait, I greeted the UPS man on Friday with a cheer, and I immediately dissected the delivery. I’d already made a couple of bases to go in the bucket as soon as it froze – for grapefruit-fennel sorbet and Thai tea ice cream. I’d had the latter at Staccato Gelato earlier this year and quickly lost the ability to recall my life without it. Since the flavors at Staccato change all the time, I hadn’t had it since, and as soon as I entered my shipping details I knew that this was going to be in the first round.
Thai tea is a cantaloupe-colored drink, rich with sweetened condensed milk. I first heard mention of it from Aunt Carole, whom I always considered the family foodie, when I was a teenager. Her ability to get Thai food in Chicago, however, was much greater than mine in North Carolina. I finally tasted some in college and immediately understood what all the fuss was about. I don’t know what’s in it, and I’m not sure I want to know – I sacrifice some things for the sake of mystery. Its taste is almost rustic, but there’s enough exotic bliss to keep you going, and on a hot day it’s one of the few dairy-laden beverages that cool me off.
I found this recipe from Mac & Cheese, a Philadelphia vegetarian blog. Since most of my extended family is in Philly, and I went to high school there, I’m all about supporting the Delaware Valley foodies. (Tell Grandmom I said hi.) I adore this not only because it tastes great but because it’s got 3 ingredients. Can’t get much more simple than that.
Thai Tea Ice Cream
from Taylor at Mac & Cheese
makes about a quart
1/3 cup loose leaf Thai tea
2 1/2 cups boiling water
1 cup sweetened condensed milk
1 cup half and half
Steep tea in water 20 minutes, then strain and let cool to room temperature. Mix 1 1/2 cups brewed tea with sweetened condensed milk and half and half. Freeze mixture in your ice cream maker, according to manufacturer’s directions.
This sounds so good, I love spice things of all sorts! The simplicity of it is even more reason to make!
What a creative and fun flavor! Thai tea is a must-order for me whenever I eat Thai. I’d love to try this recipe out, especially since I’ve never made ice cream!
OMG, this sounds so great! I’m so glad I inspired you to try something like this. I’m craving an ice cream maker as well, but I need the kind Susan has because I only have a teeny tiny freezer and it’s full. I like getting the hot, unsweetened Thai tea at a local place in Cherry Hill. They use the orange powder type for their tea. Sort of an instant tea. She gave me a small package for home but warned me to be careful….if spilled it stains. Not sure what causes that
ta and keep up those great recipes.
I love thai tea! I don’t even think I’ve ever seen it available in stores though, I did have a roommate once that had some super-sweet powdered version. where did you get the loose leaf tea? an asian market? (i guess that would make sense)
anyway, it sounds great, and i can’t wait to hear about the grapefruit-fennel sorbet!
Looks absolutely delicious!! I can’t believe how simple this is — will definitely try for myself. Thanks!
That is definitely as simple as it gets- but it does look sooo good!
Thai iced tea ice cream sounds amazing!
A great Thai restaurant opened up by me a while back and had awesome Thai tea ice cream. They got bought out by a local chain (with crappy Thai food) only a few months later. I’ve tried Thai tea ice cream a few times since and it has never lived up to that night. =( It is a sore spot for me. I promise to try to make it one day but right now my ice cream maker is in storage. That’s what I get for living in NYC.