Ingredients
Equipment
Method
Infuse the Thai Tea Leaves
- In a pot, mix whole milk, heavy cream, then bring to boil. Add Thai tea leaves. Turn off the heat and let it steep for 30 min.
- Cover a fine mesh strainer with a cheese cloth to create a double strainer. Strain the mixture into a bowl or container.
Cook the Ice Cream Base
- In a mixing bowl, whisk together egg yolks and sugar.
- Gradually temper the eggs by whisking a small amount of the warm milk mixture into them. Then, slowly pour about one-third of the milk mixture into the eggs while whisking continuously, and return the mixture to the main ice cream base.
- In a clean pot, gently cook over med-low heat until temperature reaches 170℉/ 71℃.
- Turn off the heat and allow it cool completely on the counter.
- Once completely cool, strain the mixture and transfer to an airtight container. Chill in the fridge overnight.
- Remember to freeze the churning bowl for your ice cream machine.
Churning and Freezing
- Churn for 20-22 min until the texture reaches a soft-serve consistency. In the final minute, add in the crumbled oreos.
- Transfer the churned ice cream to an ice cream container container, layering in additional crumbled oreos.
- Freeze overnight for the ice cream to firm up.