Due to unexpected technical difficulties, I was unable to salvage any of the photos for this post. Thusly, it'll be quick!
This is not an original recipe, but rather one from MAC & CHEESE (who unexpectedly write about ice cream on occasion) and it is utterly fantastic. The only thing that I would change is the sheer volume of loose tea that they ask you use in this recipe: really friends, 1/3 of a cup is a bit much if you aren't using a large french press. You could easily cut this down to just double strength brewed tea and save yourself a bit of a hassle. I found the tea that I used from Teavana, which is a pathetic hippy chain of tea nuts (not the good variety), but which happens to have had this tea when I was buying the most amazing mug ever. Still, it came out fantastic and is strongly recommended to anyone who enjoys an ice cold glass of classic Thai Tea.
Thai Tea Ice Cream
by MAC & CHEESE
1/3 cup loose leaf Thai tea (or enough to make double strength, depending on your pot)
2 1/2 cups water
1 cup sweetened condensed milk
1 cup half and half
* Add 2 1/2 cups of hot/boiling water to loose leaf Thai tea, and steep for 20 minutes (this is more water than the brewed tea called for in the recipe, because some of the water will be absorbed by the leaves). Strain tea (I pushed the French press plunger down) and let cool to room temperature.
* Mix 1 1/2 cups brewed tea, sweetened condensed milk, and half and half in a large bowl.
* Process mixture in an ice cream machine. Chill overnight in the freezer before serving.
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