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Thai Iced Tea Float
1 cup brewed Thai tea
1/4 cup soda water
1 teaspoon of sugar (optional)
2 scoops condensed milk ice cream

Condensed Milk Ice Cream:
6 egg yolks
2 cups half and half
1 teaspoon vanilla extract
half vanilla bean
14 oz can sweetened condensed milk

1. In a small bowl, whisk the egg yolks and set aside. Meanwhile, in a saucepan over medium heat, warm the half and half just to a simmer. Temper the eggs by slowly adding 1/2 cup of the warm cream, whisking constantly.
2. Pour the tempered egg mixture back into the warm cream. Split the vanilla bean and scrape the seeds into the mixture, along with the vanilla extract. Carefully cook over medium heat, stirring constantly, until it is thickened and coats the back of a spatula.
3. Strain into a container and add the condensed milk. Stir to combine. Let cool to room temperature, then cover and refrigerate at least 3 hours or overnight.
4. Once chilled, it s time to churn your ice cream. Follow the instructions on your ice cream maker to do so. Transfer ice cream into storage container and freeze until firm.
5. To make the Thai iced tea float, brew a cup (8 oz) of Thai tea. Instructions may vary based on the brand you use. This is where you should add the sugar for a sweeter tea. Remember, this will be extra sweet once the ice cream melts into the float, so only add if you have a serious sweet tooth. Let tea cool to room temperature and then refrigerate until well-chilled.
6. Add cold soda water and tea to your glass.
7. Carefully drop in two scoops of the condensed milk ice cream. Either allow the ice cream to slowly incorporate on its own as you sip the tea, or mix it up right away.


Recipe Comments

Nov 18th 2013
Seems like a lot of fuss for a drink but it does look good so maybe it's worth it? I'd cheat and use vanilla frozen yogurt instead of making the condensed milk ice cream from scratch.
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