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Thai Tea Ice Cream - help please

post #1 of 5
8/12/07 at 4:50pm
Thread Starter 
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:

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.
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post #2 of 5
8/12/07 at 7:10pm
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.
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post #3 of 5
8/13/07 at 5:12am
Thread Starter 
Why would you need so many egg yolks to start with?
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post #4 of 5
8/13/07 at 8:05am
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.
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post #5 of 5
8/13/07 at 2:21pm
Thread Starter 
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.
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