This recipe is the inevitable and tasty Venn diagram ensuing from 1) a recent purchase of an entire pound of Thai tea leaves with 2) my continual gelato flavor experimentation – a result of a previous 2013 trip to Italy to indulgently attend Gelato School.
Thai Tea Gelato
- 500 grams 2% milk
- 80 grams Pantai Norasingh Thai Tea mix
- 145 grams sugar
- 16 grams corn syrup
- 1 gram salt
- 38 grams powdered milk
- 1 gram guar gum
- 1 gram carob
- 250 grams heavy whipping cream
- 2 grams vanilla extract
- Heat milk to 104 degrees. Remove from heat, add Thai tea mix, stir, cover and let steep for 1 to 1 ½ hours. Strain tea leaves, pressing to extract as much flavor as possible. Re-warm milk mixture. At 104 degrees, add sugar, corn syrup and salt. Continue heating and stirring milk mixture. At 144 degrees, add powdered milk mixed well with guar gum and carob. Heat milk to 194 degrees to pasteurize and immediately remove from heat.
- Cool milk mixture in ice bath, adding cream and vanilla extract when mixture’s temperature is reduced to 144 degrees. Emulsify with a stick blender. When mixture has cooled to room temperature, pour through a sieve and refrigerate overnight.
- Make gelato in ice cream maker and process according to manufacturer’s directions. Savor the flavor of Thai iced tea in creamy gelato form.