Simple Thai Tea Ice Cream

Put the half-and-half or milk in a sauce pan and scald the milk. Add the Thai tea and sugar and stir to dissolve the sugar. Once it comes to a simmer, take it off the heat and continue to stir until sugar is completely dissolved. Let cool, allowing the tea to continue steeping, then add the heavy cream. Put the mixture in the refrigerator and let it get cold. You can also stick it in the freezer to speed up the process.

Strain, then pour into your ice cream maker according to manufacturer’s directions. Makes about 1.5 quarts.

Note that the cook time is the time it takes the machine to freeze the ice cream mixture.

Tip: I used a coffeemaker basket strainer (or you can line a regular strainer with a paper coffee filter) to strain the mixture, as the tea can have very small particles that ordinary strainers won’t catch.