Thai Iced Tea Ice Cream

Thai Iced Tea Ice Cream
Makes about 1 quart 
Adapted from Jeni's Splendid Ice Creams

2 cups whole milk
1 tablespoon + 1 teaspoon cornstarch
1.5 ounces cream cheese, soft
1 1/4 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/3 cup Thai tea leaves
1 star anise

Stir two tablespoons of the milk with cornstarch in a bowl. 

Put the cream cheese in a medium bowl and set aside.
Combine the remaining milk, cream, sugar, and corn syrup in a large saucepan and bring to a rolling boil over medium to high heat.
Boil for a few minutes, then remove from heat and add the tea leaves and star anise.
Let steep for 10 minutes.
Strain the milk mixture through a fine sieve and press on the tea leaves to extract as much cream as possible, as well as remove the anise.
Return to the saucepan and set on medium-high heat.
Immediately whisk in the cornstarch slurry, allowing the pan to slowly heat up.
Bring back to a boil and stir with a spatula until slightly thickened (about 1 minute).
Remove from heat.
Gradually whisk the hot milk mixture into the cream cheese until smooth.
Cover the bowl with a lid or plastic wrap and place in the fridge until chilled thoroughly.
Pour the ice cream base into your ice cream maker and follow the manufacturer's directions (mine say to churn for 20 minutes). 
Pour into a container, and press parchment paper directly against the surface and seal with a lid.
Freeze until firm, at least 4 hours.
Serve with chocolate sauce (optional).


Thai Concentrate for Thai Iced Tea at Home
from an internet forum

1/3 cup loose Thai tea leaves
4 cups water
2/3 cup sugar

Combine all ingredients in a saucepan.
Bring to a boil and then lower heat to a simmer and brew for 20 minutes.
Pull off heat and cool completely and then strain out the leaves.

When cool, store as a concentrate.
Pour over ice and top with 2 or more tablespoons of half and half (evaporated or regular milk will work) to taste.

thesweetart.com