Thai Tea Oreo Ice Cream: An Easy Recipe

Ingredients

• 2 cups half-and-half, divided
• 1 cup heavy whipping cream
• 1 cup milk
• 0.25 cup powdered Thai tea mix, or to taste
• 1 egg, beaten
• 1 (14 ounce) can sweetened condensed milk
• 0.13 teaspoon vanilla extract
• 12 chocolate sandwich cookies (such as Oreo®), crushed

Instructions

1. In a saucepan, heat 1 cup of half-and-half, heavy cream, and milk over medium heat until it begins to simmer (approximately 10 minutes). Stir in Thai tea mix and bring to a boil, then reduce heat to low and simmer for 5-10 minutes to infuse the flavors.
2. In a separate bowl, beat an egg. Gradually whisk in about ¼ cup of the warm cream mixture, adding 1 teaspoon at a time to temper the egg. Whisk the egg mixture back into the saucepan with the remaining cream mixture. Cook until the custard slightly thickens, about 1 minute. Strain the custard through a cheesecloth-lined sieve into a bowl to remove tea leaves.
3. Thoroughly blend the remaining 1 cup of half-and-half, sweetened condensed milk, and vanilla extract into the custard. Cover the bowl with plastic wrap and chill in the refrigerator for a minimum of 6 hours, or preferably overnight, to allow the flavors to meld.
4. Pour the chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions. Once the ice cream reaches a semi-solid consistency, mix in ¾ of the crushed Oreo cookies. Fold in the remaining ¼ of the cookies when the ice cream achieves your desired consistency. Serve immediately for a soft-serve texture or transfer to an airtight container and freeze until firm.

Nutrition

• Calories: 293 kcal
• Fat Content: 18 g
• Fiber Content: 0 g
• Sugar Content: 24 g
• Sodium Content: 128 mg
• Protein Content: 6 g
• Cholesterol Content: 70 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g