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Thai Tea Ice Cream
from the kitchen of Sharmagne Leland-St. John

1 12 cups whole milk
12 cup Thai tea leaves
1 cup sugar
1 12 cups heavy cream, divided
3 egg yolks

Heat the milk in a non-reactive pan over medium heat.
As the milk just begins to bubble around the edges,
remove from heat. Stir in the Thai tea leaves. Cover
and let steep for 30 minutes.

Strain the milk through a sieve. Discard the tea leaves.
Heat the milk, sugar, and 12 cup of heavy cream over
medium heat until just steaming. Pour remaining 1 cup
of cream into a large bowl and set aside.

In a separate bowl, whisk the egg yolks together. While
whisking add a ladle full of the hot milk mixture into
the bowl. Continue adding warmed mixture until completely

Pour the contents of the bowl back into the saucepan. Stir
the custard with a heat-proof rubber spatula over medium heat
until it reaches a consistency to coat the back of the spatula
and leaves a pathway when you run your finger across.
Remove from heat and pour the custard into the bowl with the
reserved cream. Stir and place the bowl in an ice bath. When
cool refrigerate for 2 hours or over night.

Churn according to your ice cream maker's instructions.


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