2 cups heavy cream
1 cup whole milk
3 packets DeDe Instant Thai tea
- 1. Heat milk and cream until simmering.
- 2. Add thai tea until all of it is dissolved (best to do this packet at a time).
- 3. Whisk egg yolk in separate container.
- 4. Add spoonful of warm milk/cream mixture to eggs and continue whisking.
- 5. Repeat step 4 until egg yolk mixture is diluted enough so it will not curdle.
- 6. Add egg yolk mixture to milk/cream mixture from step 1.
- 7. Cool mixture in refrigerator for 2 hours.
- 8. Churn mixture in ice cream maker.
- 9. Freeze overnight.
