Thai iced tea is probably one of my favorite drinks... there's just something about the creaminess and aroma of it that complements spicy Thai food so well. The internets tell me that the special taste comes from strong brewed black tea combined with a varying combination of cardamom, orange blossom water, star anise and tamarind. Plus it's got that crazy orange color.
Tim found some loose Thai tea at our grocery store here in Jakarta, so we bought a big old bag of it. For some reason, the idea of an ice cream based on Thai iced tea popped into my head. I figured someone out there had already made this delicacy, and lo, they had... I followed this recipe from Use Real Butter, which in turned followed ice cream king David Lebovitz's basic ice cream base recipe.
In a nutshell, you steep the tea in the milk until it turns that
distinctive orange color, strain out the tea and then proceed to make a
pretty basic custard that you freeze in your ice cream machine.... in the end you have this tasty, bright, fragrant dessert, perfect for a hot day.
