Thai Tea Gelati

Photo: Evan Sung

October 21, 2024

Thai tea meets gelati.

Thai tea meets gelati in pastry chef Clarice Lam’s book Breaking Bao: 88 Bakes and Snacks from Asia and Beyond. In what she says is the easiest and “possibly the yummiest” recipe in her book, condensed milk ice cream is topped with Thai tea granita and, should you choose, brown sugar boba pearls for a dessert “refreshing and sweet with the perfect tang,” she writes. But if you’re not a fan of Thai tea, Lam recommends making the condensed milk ice cream anyway as it can serve as a tasty foundation for many flavors. You should definitely top it with hot fudge for a sundae (see Pro Tips).

Ingredients

Yield:3 quarts

Thai Iced Tea Granita
3/4 cup Thai tea leaves mix
1/2 cup granulated sugar
1/4 cup fresh lemon juice
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Condensed Milk Ice Cream
2 cups heavy cream, cold
1 (14 oz.) can sweetened condensed milk
1/4 tsp. kosher salt
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Brown Sugar Boba (Optional)
1 cup large black boba pearls
1 cup dark brown sugar

Tools:medium saucepan, fine-mesh sieve, 2-quart container, stand mixer with whisk attachment
Glass:rocks or bowls

Preparation

Thai Tea GranitaIn a medium saucepan, bring 3 cups of water to a boil. Remove from the heat and add the tea leaves, stir, and let it steep for 10 minutes. Strain the tea through a fine-mesh sieve into a 2-quart freezer-proof airtight container, using the back of a spoon to press all the liquid out of the leaves. Discard the tea leaves. Add the sugar and lemon juice to the tea and whisk until the sugar is completely dissolved. Cover and place in the freezer for 3 hours. Use a fork to scrape the top layer of ice crystals like shaved ice. Ideally you will place it back in the freezer for another 3 hours and repeat until the tea is completely frozen and you’re left with a pile of fluffy granita. But if you don’t have time to sit there all day and stare at your granita, just scrape it when you can.
Condensed Milk Ice CreamIn the bowl of a stand mixer fitted with the whisk attachment, whip the cream until it just reaches stiff peaks. Do not overwhip. With the mixer running on medium- low speed, drizzle in the condensed milk and add the salt. Whip until fully combined. The base should still be very fluffy and not deflated. Transfer to a freezer-proof airtight container and freeze for at least 6 hours.
Brown Sugar Boba (Optional)Cook the boba according to the package instructions and drain. In a medium saucepan, bring the brown sugar and 1 cup of water to a boil. Continue to simmer until thickened into a syrup, about 10 minutes. Add the cooked boba and stir. Gather rocks glasses or bowls to serve. Place a scoop of condensed milk ice cream at the bottom of the glass. Top with some granita, add another scoop of ice cream and some more granita, and finish with a couple spoonfuls of boba. Repeat for as many servings as you need.
Pro Tips & Storage•The ice cream and granita will stay fresh for up to 3 months in the freezer. The boba can be stored in the syrup in an airtight container for up to 1 week in the refrigerator.
•Scraping the granita every few hours is the best way to keep uniform crystals and flavor, but if you don’t have time to do this every few hours, just scrape it when you can. Even if you leave it to freeze in a solid block overnight, it will still work.
•You can turn this ice cream into a multitude of flavors to eat on its own. Try folding in cookie pieces, candy, or fresh fruit after whipping.