Last year, my friend and co-worker, Steve, suggested making an ice cream that tasted like Thai iced tea. I thought it was a brilliant idea, but apparently not brilliant enough to create until a year later.

I finally made the ice cream this weekend. I found Thai tea bags at an Asian grocery store when I was in Seattle. I’m not super clear what makes Thai tea, Thai tea. The package says the tea bags contain Thai black tea and star anise, so I maybe it’s the star anise that makes Thai tea so magical.

This ice cream is sweet and creamy just like Thai iced tea you’d order from your favorite Thai restaurant, but possibly more refreshing on a hot, summer afternoon.

Thai Tea Ice Cream
Makes a pint of ice cream

1 cup whole milk
10 Thai tea bags
2 tbsp. brown sugar
6 oz. sweetened condensed milk
6 oz. evaporated milk

Heat the milk in a medium sized sauce pan until it comes to a simmer. Add the Thai tea bags and simmer for 10 minutes or until the milk takes on a light coffee color. Remove tea bags and squeeze each tea bag between two spoons to strain all of the liquid and flavor from each bag. Add the brown sugar, condensed milk, and evaporated milk.

Chill the ice cream base covered in the refrigerator for about 8 hours.

Pour the ice cream base into an ice cream machine. Churn according to the manufacturers directions — mine took about 30 minutes to get to soft-serve consistency. Serve as is or move it into a freezer-safe container and freeze until it hardens.