thai tea ice cream!

well, i was hosting our monthly young adult fellowship this month... we needed a theme for food.. ive been wanting to do spring rolls w/ aletheia... so we decided to do vietnamese spring rolls, noodles, sandwiches.... but couldnt think of any vietnamese desserts.. so we went w/ thai.. thai tea ice cream, that is! :)

thai tea ice cream
from use real butter
(the original site where this person got the recipe simplified this one, but the details in this one helped too)

1 1/2 cup whole milk
1/2 cup Thai tea (the tea leaves)
1 cup sugar
1 1/2 cup heavy cream
3 egg yolks

Heat the milk in a pan over medium flame. 

As the milk just begins to simmer, remove from heat. Stir in the Thai tea and let steep covered for 30 minutes. 

Strain the milk through a sieve. Discard the tea leaves. 

Heat the milk, sugar, and 1/2 cup of heavy cream over medium heat until just steaming. 

Pour remaining 1 cup of cream into a large bowl. Set aside.

 In a separate bowl, whisk the egg yolks together. Temper the yolks by pouring a little of the warmed mixture into the bowl while whisking. Continue adding warmed mixture until completely incorporated. 

Pour the contents of the bowl back into the saucepan. Stir the custard with a spatula over medium heat until nappe consistency (coats back of spoon). Make sure to scrape the bottom and sides of the pan to prevent curdling. 

Remove from heat and pour the custard into the bowl with the cream. Stir and let cool completely (either on ice bath or in refrigerator). 

Churn according to your ice cream maker’s instructions. Makes about a quart.