Thai Tea Oreo Ice Cream Recipes

THAI TEA OREO® ICE CREAM

Steps:

• Heat heavy cream, 1 cup half-and-half, and milk in a saucepan over medium heat until it begins to simmer, about 10 minutes; stir in Thai tea mix and bring to a boil. Reduce heat to low; simmer 5 minutes, or up to 10 minutes for more tea flavor.
• Whisk about 1/4 cup cream mixture, a teaspoon at a time, into beaten egg; whisk beaten egg mixture into cream mixture in saucepan and cook until slightly thickened, about 1 minute. Strain cream mixture through a cheesecloth-lined sieve; discard tea leaves.
• Beat remaining 1 cup half-and-half, sweetened condensed milk, and vanilla extract into cream mixture until well blended; cover and chill for at least 6 hours or overnight.
• Freeze cream mixture in ice cream maker according to manufacturer's instructions. When ice cream is semi-solid, churn in 3/4 of the crushed chocolate sandwich cookies; continue to churn until ice cream is desired consistency, then fold in remaining cookies. Serve immediately or freeze for several hours for a harder ice cream.

THAI TEA ICE CREAM RECIPE

Steps:

• 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.