It's finally hot out. Cool down with this ice cream - infused with the Thai iced tea flavors of anise and cardamom.
Thai tea leaves can be found on amazon (what can't be?) or at well stocked grocery stores. I like the one by Panthai.
Makes about 1 quart.
Thai Tea Ice Cream
2 cups milk
1 cup cream
2.5 oz thai tea leaves
1/2 cup sugar
4 egg yolks
Combine milk, cream and tea leaves in a sauce pan. Bring to a boil. Turn off heat and let steep 10 minutes. Strain and discard tea leaves. Stir in sugar. Return to boil.
Beat egg yolks in a bowl. Whisk in 1/3 boiling liquid to temper the eggs. Add tempered eggs to the boiling liquid. Add a pinch of salt. Cook, whisking constantly until mixture has thickened and coats the back of a spoon.
Strain into a bowl set over an ice bath to cool right away. Place in fridge. Let cool completely.
Process in ice cream maker until smooth and frozen.