The hardest part of this dish is locating Thai tea mix (or awaiting it to get here in the mail) – however it deserves it. Deeply spiced and tantalizingly vanilla-y, it dials back the sweet taste of the ice cream. And you’ll go through any leftovers rapidly: Brew, put over ice, and stir in sweetened condensed milk.
Components
- 2 1/2 cups whipping cream, divided
- 1/2 cup Thai tea mix (such as Pantai)
- 1 tsp. vanilla extract
- 1 1/3 cups sweetened condensed milk (from one 14-oz. can), divided
- 1/2 tsp. kosher salt, divided
- 1/2 cup roasted, salted peanuts, extremely carefully sliced
Preparation
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Bring 1 1/2 cups cream to a bare simmer in a little pan over medium-low heat. Include tea mix, stir to integrate, then eliminate from heat and let high thirty minutes. Stress through a fine-mesh screen into a glass determining cup, pushing to press out all of the liquid (you must have about 1 cup; it’s alright if there are flecks of tea leaves). Chill till cold (utilize an ice bath to accelerate the procedure, if you want).
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Beat vanilla, 2/3 cup condensed milk, 1/4 tsp. salt, and staying 1 cup cream in the bowl of a stand mixer fitted with the whisk accessory on low speed till integrated. Boost speed to medium-high and continue to beat up until the whisk leaves tracks and you have soft peaks and a lovely, billowy mix, 2 – 3 minutes (you can likewise do this with hand-held beaters and a big bowl). Transfer to a big bowl, then utilize a rubber spatula to carefully fold in peanuts. (It’s all right to leave huge streaks of nuts!)
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Pour cooled Thai tea cream into mixer bowl (no requirement to eliminate). Include staying 2/3 cup condensed milk and 1/4 tsp. salt. Beat on low speed up until integrated. Boost speed to medium-high and continue to beat up until mix looks similar to the very first one, 4 – 5 minutes. Take care not to overbeat, as it can rapidly go from velvety to grainy.
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Scoop mix into bowl with vanilla base, then carefully fold the 2 together in simply a couple of strokes so that you have huge ripples of each. You’ll lose the swirls (however do not stress; the taste will not suffer!) if you fold too numerous times. Transfer to a 9×5″ loaf pan; smooth top. Cover with cling wrap and freeze a minimum of 6 hours.
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Let ice cream sit at space temperature level 5 – 7 minutes, then utilize an ice cream scoop dipped in hot water to disperse scoops amongst bowls.
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Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.
Picture by Chelsie Craig, food styling by Kat Boytsova
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