- 1/2 cup heavy cream
- 2 cups whole milk
- 14 ounces sweetened condensed milk
- 1/2 cup thai tea leaves (available at Asian markets or online; substitute black tea if you can’t find Thai Tea mix)
- 1 pinch salt
- 4 large egg yolks
- 1/4 teaspoon almond extract (optional)
- Pour the heavy cream into a zip-top bag and place in a bowl filled with ice water. This will serve as an ice bath to quickly cool the ice cream base.
- In a saucepan, combine the whole milk, sweetened condensed milk, Thai tea mix, and salt. Cook gently over medium heat, stirring regularly until the mixture just starts to steam. Remove from heat; cover and let steep for 15 minutes. Strain through a fine mesh sieve (to remove more sediment, line the sieve with a double layer of cheesecloth).
- Return the cream mixture to medium-low heat until it just starts to steam.
- Meanwhile, whisk egg yolks in a bowl. Slowly spoon in some of the warm cream mixture, 1/4 cup or so at a time, whisking vigorously. Continue to spoon in a little warm cream at a time until about half of the cream mixture has been incorporated and yolk mixture is warm to the touch. You want to do this gradually; doing so will temper the egg yolks rather than cook them.
- Pour the yolk mixture back into the saucepan and return to medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula, about 5 to 7 minutes, or until it reaches approximately 170º F. Do not let it boil.
- Pour mixture through the sieve into the bag with cold cream, discarding any solids. Add the almond extract, seal the bag (pressing out as much air as possible, and submerge in an ice bath.
- Once it has come down to room temperature, remove from the water and refrigerate until completely cool, at least 2 hours or overnight if possible.
- When the ice cream base is thoroughly chilled, pour it into the KitchenAid® Ice Cream Maker Attachment. Turn on the KitchenAid® Stand Mixer to low speed and let churn for about 15 to 20 minutes, until the ice cream is the consistency of soft serve. You know it’s done when the ice cream maker starts to click.
- Transfer to a freezer-safe container and freeze at least 2 hours or overnight until firm. To keep fresh for up to one month, press a layer of plastic wrap onto the surface of the ice cream to prevent freezer burn.
PER SERVING *
|Calories570Calories from Fat280|
|% DAILY VALUE*|
|Calories from Fat280|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.