I was able to find Thai Tea bags at my Asian grocery store. My
one modification was I left the tea inside the bags so I would not need to
filter out the loose leaves. I also took the tea bags out right before putting
it in the fridge overnight.
Vegan
Thai Tea Ice Cream (~from Happily
Edible After)
Ingredients
2 cans unsweetened coconut milk (full fat)
heaping 1/2 cup of cane sugar
big pinch of salt
4 single bags of Thai tea (about 1/3 cup loose tea)
Directions
Shake up coconut milk in cans, then open cans and empty into a
medium sauce pan. Whisk well to blend. Add sugar, salt and loose Thai tea.
Bring to a simmer over medium heat, stirring occasionally. Turn
off heat and allow mixture to cool. Pour mixture into a bowl, cover with
plastic wrap and place in refrigerator overnight.
The next day, strain the mixture through a fine-mesh strainer
and spin in an ice cream maker (I love my bright orange one from Cuisinart!) (did not need to strain)
Place in a container and freeze until ready to serve.
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