Ingredients
1- 1/2 cup Half-and-Half Or Whole Milk
4 Tablespoons Loose Leaf Thai Tea
13 cups To 1/2 Cup Sugar, To Taste
1- 1/2 cup Heavy Cream
Method
Sources
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The definitive Thai food encyclopedia — history, technique, 650 pages
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Authoritative Thai street food — curry pastes, wok dishes, grilling
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put the half-and-half or milk in a sauce pan and scald the milk. add the thai tea and sugar and stir to dissolve the sugar. once it comes to a simmer, take it off the heat and continue to stir until sugar is completely dissolved. let cool, allowing the tea to continue steeping, then add the heavy cream. put the mixture in the refrigerator and let it get cold. you can also stick it in the freezer to speed up the process. strain, then pour into your ice cream maker according to manufacturers directions. makes about 1.5 quarts. note that the cook time is the time it takes the machine to freeze the ice cream mixture. tip: i used a coffeemaker basket strainer (or you can line a regular strainer with a paper coffee filter) to strain the mixture, as the tea can have very small particles that ordinary strainers wont catch.