Thai Tea Oreo® Ice Cream recipe
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Ingredients
- 1 cup heavy whipping cream 2 cups half-and-half, divided 1 cup milk ¼ cup powdered Thai tea mix, or to taste 1 egg, beaten 1 (14 ounce) can sweetened condensed milk ⅛ teaspoon vanilla extract 12 chocolate sandwich cookies (such as Oreo®), crushed
Nutrition Info
- 292.9 caloriescarbohydrate: 29.1 gcholesterol: 70.3 mgfat: 17.6 gfiber: 0.3 gprotein: 5.9 gsaturatedFat: 10 gservingSize: -sodium: 128 mgsugar: 23.6 gtransFat: : -unsaturatedFat: : -
Directions Thai Tea Oreo® Ice Cream
Directions
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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.