Thai Tea Ice Cream - help please

[Catcherman]

I like to make homemade ice cream.

My recipe this week was for Thai Tea Ice Cream, which I adapted from a recipe I found for Green Tea Ice Cream:

Thai Tea Ice Cream

Ingredients:
8 egg yolks
2 cups milk
2 cups heavy cream
1 cup sugar
1/2 cup loose thai tea

First of all beat and mix together the egg yolks and sugar until thick. Separately, pour the milk (not the heavy cream) into a saucepan and scald it (bring slowly up to boiling point).

Pour the hot milk into the egg yolks and sugar mix a little at a time while continuously stirring. Then pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to turn the flame way down and add the loose tea. Steep, covered, for 20 minutes, then remove the saucepan from the heat, strain the mixture through a fine mesh sieve and leave to cool.

When the custard base is cold, stir in the cream then transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Ripen the ice cream by putting it in the coldest freezer you can lay your hands on. This will harden the cream into ice cream.

I'm ripening the ice cream now, but I already tasted it and it tastes just the way I hoped it would. The problem is, it only makes about half as much as I want it to.

So, the help I'm looking for is this: how do I make twice as much? I'm not much of a cook, but I think you're just supposed to double each ingredient when you want to double the outcome. If that's true, I'd like to know if there's another solution. I don't want to use 16 egg yolks in my ice cream. That seams extremely high (especially coming from someone who has high cholesterol to start with).

Another request I would like to make is to ask for any suggestions in improving or changing this recipe. I don't know how many of you have had thai tea before, but it's the kind of thing that's easy to fall in love with. I had never heard of thai tea ice cream before, but I had to try making it.

Thanks in advance for any answers you can provide.

[nowIamone]

Since you got the flavor you wanted by the technique (steeping the tea leaves) why don't you just look for a recipe that is lighter, less eggs, less cream, and a similiar technique? Try it on the small scale and then you will be able to double that.

I would be tempted to try an Italian Ice or sorbet type recipe also. Steep the tea leaves in which ever liquid the recipe calls for.

[Catcherman]

Why would you need so many egg yolks to start with?

[nowIamone]

In your recipe the egg yolks are creating the custard, the richness, the creaminess in the texture. Other recipes or styles of frozen treats (sorbet, ices, sherberts) will have a much differant texture. You can probably cut some of the yolks from your recipe, but the product will be very differant.

Here's a link that my daughter was looking at
ice cream | ice cream recipes | ice cream maker recipes | homemade ice cream recipes | countertop ice cream maker recipes when she got a new ice cream maker.
See if you can find a recipe that will use less eggs; steep your leaves as directed in your first recipe and then continue with the new recipe directions. You will have a lighter, less rich ice cream, with a recipe using less eggs.

[Catcherman]

I'll give it a try. It may be a while before I get to it though. I'm making this batch last... it's sooooo good.