Thai Tea Gelato

A woman holds a waffle cone of Thai Tea Gelato

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

  • Servings: 1 ½ quarts
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Please note that measurements are in grams.

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. Make gelato in ice cream maker and process according to manufacturer’s directions. Savor the flavor of Thai iced tea in creamy gelato form.

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Caramelized Nectarines

Caramelized Nectarines in a white casserole dish
The annual nectarine onslaught has begun again and, in fact, the prolific bounty has already managed to snap two branches with the weight. Harvest time is brief with pounds upon pounds of sweet fruit ready all at once. I want to rescue each juicy orb from Newton’s law, plucking them from the tree before they fall, but each morning I find a dozen plump globes bruised and broken upon the ground, their potential wasted. In my efforts to salvage the masses in the past, I’ve bubbled large caldrons of steamy nectarine jam, resulting in three dozen jars “put up.” One can only eat so much jam, however, and most of it remains languishing in the cupboard. I’ve also undertaken a raft of baked goods, but it’s a losing battle – a recipe requires a pound or two of fruit, while I’m picking a few pounds each DAY. I’ve tried freezing the fruit, but that resulted in mushy brown thawed blobs. I picked the first fat, ripe nectarines this week, preparing them with a drizzle of butter, sprinkle of sugar, and quick broil. I know I can’t save them all, but over the next few weeks, I’m willing to try.


Caramelized Nectarines

  • Servings: 2-4 people
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My nectarines are small.  With larger nectarines, you’ll probably only need two or three to reach the amount needed for this recipe.

Ingredients

  • 10-12 oz. Nectarines, sliced in half and pitted.
  • 2 Tablespoons unsalted butter
  • Pinch salt
  • ¼ teaspoon vanilla
  • 2 Tablespoons sugar (preferably turbinado, like Sugar in the Raw)
  • Pinch cinnamon

Directions

  1. Preheat broiler. Place nectarines, cut side up in a small casserole dish. Melt butter in microwave or small saucepan. Add salt and vanilla to butter and stir to combine.
  2. Drizzle butter over nectarine halves, sprinkle with sugar and cinnamon.
  3. Broil nectarines about 4” from broiler element for approximately 8 minutes until fruit is bubbling and beginning to brown. Enjoy plain or serve with freshly whipped cream or vanilla ice cream.