To Try
Thai Tea Ice Cream
6 servings
份量5 minutes
准备时间13 hours 45 minutes
总时间配料
3 cups half and half
1/2 cup Thai tea leaves
6 egg yolks
3/4 cup sugar
Kosher salt, to taste
Sweetened condensed milk, for serving
步骤
In a large saucepan, bring half-and-half to a simmer. Stir in Thai tea, turn off heat, and steep for five minutes.
In a bowl, whisk egg yolks and sugar together until yolks pale in color and thicken. Slowly ladle about one cup dairy mixture into yolks, whisking constantly, then transfer yolks to saucepan, whisking well to combine.
Turn heat on medium low and whisk frequently until a thin, syrupy custard forms. Add salt to taste, between 1/2 and 1 teaspoon. Custard should lightly coat back of a spoon and a swiped finger should leave a clean line. Do not cook custard until thick.
Pour through a fine mesh strainer and chill overnight before churning according to manufacturer's instructions. Chill ice cream in freezer for at least three hours before serving, with a drizzle of condensed milk on top. Ice cream is best eaten the day it is made.
备注
More tea ice cream notes: https://leafhopper.substack.com/p/tea-ice-cream
营养
每份大小
makes about 3 cups
卡路里
347 kcal
总脂肪
19 g
饱和脂肪
11 g
不饱和脂肪
0 g
反式脂肪
-
胆固醇
261 mg
钠
259 mg
总碳水化合物
35 g
膳食纤维
0 g
总糖
34 g
蛋白质
11 g
6 servings
份量5 minutes
准备时间13 hours 45 minutes
总时间