If you love Thai tea and also love whipped cream, why not try combining these two dishes together? With the cool, fragrant, and creamy version of Thai milk tea ice cream, you are sure to fall in love with the flavor that this ice cream brings. Let’s join TasteVN in the kitchen to explore 2 recipes for Thai milk tea ice cream right now!
1. Thai Milk Tea Ice Cream
-
Preparation
5 minutes
-
Processing
30 minutes
-
Difficulty
Easy
Ingredients for Thai Milk Tea Ice Cream Serves 4
Red Thai tea 2 tablespoons Black tea 1 tablespoon Heavy cream 360 ml (or whipping cream) Sweetened condensed milk 90 ml Salt a pinch
What is evaporated milk?
- Evaporated milk is a type of milk produced from animals and in a concentrated form, in which about 60% of the water content in fresh milk is removed.
- You can use sweetened condensed milk instead of unsweetened condensed milk; the resulting product will have a similar cream quality but be sweeter.
Tools needed
Egg beater, refrigerator, pot, bowl, spoon, sieve, mold, plastic wrap…
How to make Thai milk tea ice cream
-
Cook and filter milk cream with Thai red tea
Place a pot on the stove, add 360ml heavy cream, and heat until the cream starts steaming, then turn off the heat.Next, add 2 tablespoons of Thai red tea, 1 tablespoon of black tea, a little salt, stir well, and steep the tea for 5 minutes.
After 5 minutes, strain the mixture through a sieve, using a spoon to press tightly to extract the liquid.
Finally, cover the tea mixture tightly with plastic wrap and freeze for at least 6 hours.
-
Whip the Thai milk tea cream mixture
After 6 hours of chilling, use a hand mixer to beat the mixture at medium speed until the cream is stiff, forming peaks that stand up without drooping.
Next, divide the whipped cream mixture into 3 parts, adding each part to a bowl containing 90ml of unsweetened condensed milk. Use a spatula to gently mix the mixture together until well combined and smooth.
-
Pour into mold and freeze
Pour the cream mixture into a mold, spread it evenly, and cover the surface tightly with parchment paper or plastic wrap.
Finally, let the cream freeze in the refrigerator for at least 4 hours or overnight.
-
Final Product
Thai milk tea ice cream is super smooth, cool, soft, melting in your mouth, leaving a fragrant scent and an attractive sweet and fatty taste from Thai tea on the tip of your tongue. With another version of this Thai milk tea, you are guaranteed to feel “numb” when you taste it because it’s so delicious!
2. Thai milk tea ice cream with peanuts
-
Preparation
5 minutes
-
Cooking
45 minutes
-
Difficulty
Easy
Ingredients for Thai milk tea ice cream with peanuts Serves 4
Heavy cream 592 ml Red Thai tea 42 gr Roasted peanuts 68 gr Condensed milk 316 ml Vanilla extract 1 teaspoon Salt 1/2 teaspoon
How to Make Thai Milk Tea Ice Cream with Peanuts
-
Cook and Strain Milk Cream with Thai Tea
Place a pot on the stove, add 355ml of heavy cream, and heat until the cream is steaming hot, then turn off the heat.
Next, add 42g of Thai red tea, stir well, cover tightly, and steep the tea for 30 minutes.
After 30 minutes, pour the mixture into a large glass through a cloth bag, using your hands to squeeze tightly to extract all the juice.
-
Crush the Peanuts
Next, use a knife to crush 68g of roasted peanuts.
-
Whip the cream mixture and mix in the peanuts
Put into a large bowl 227ml heavy cream, 158ml condensed milk, 1 teaspoon vanilla extract, 1/4 teaspoon salt. Use a mixer to whip the mixture until soft peaks form that bend over.
Next, add the crushed roasted peanuts into the whipped cream bowl, gently fold the mixture to combine evenly.
-
Whip the Thai milk tea cream mixture
Add into the Thai milk tea cream bowl: 158ml condensed milk, 1/4 teaspoon salt, use a mixer or whisk to whip the mixture until soft peaks form with light patterns.
-
Completion
Pour the whipped Thai milk tea cream mixture into the peanut cream bowl, use a flat whisk to gently mix the mixture from bottom to top about 3 – 4 times.
Tip: To create a beautiful marbled effect while having two intertwined flavors, you just need to mix gently until the mixture is just combined, no need to mix too thoroughly.Finally, pour the cream mixture into a mold, cover tightly with plastic wrap, and freeze in the refrigerator for at least 6 hours.
-
Final product
The Thai milk tea cream with peanuts is smooth, melts coolly, bringing a sweet flavor along with the distinctive aroma from Thai milk tea, combined with a bit of nuttiness from peanuts, making it an incredibly suitable combination that will surprise you when tasting!
Where to buy Thai red tea?
- Thai red tea can be found at stores selling mixing ingredients, ingredients for desserts, or you can buy it online on e-commerce websites.
- When buying Thai red tea, you should buy the loose leaf tea rather than the fine powder to ensure safety when using. Additionally, remember to pay attention to the origin and expiration date!
The difference between whipping cream and heavy cream
- The basic difference between heavy cream and whipping cream is the fat content and the additional components inside.
- Heavy cream is used to produce whipping cream. Heavy cream has a firmer texture compared to whipping cream, so it is often used to create structure and whip cake frosting.
- Whipping cream has a fat content of 30 – 36% and contains no sugar, whereas heavy cream has a higher fat content, ranging from 36 – 40%.
It’s really simple and quick with a detailed guide on 2 ways to make fragrant and creamy Thai milk tea ice cream, appealing from TasteVN, isn’t it? Let’s head to the kitchen and show off your skills and enjoy this ice cream with your family!
