Thai Tea Ice Cream

• 2 cups whole milk
• 1 1/4 cups heavy cream
• 1 cup sugar
• 2 tablespoons light corn syrup
• 1/2 cup thai tea leaves
• 1 1/2 tablespoons cornstarch
• 3 tablespoons cream cheese
• 1/8 teaspoon sea salt

1. Freeze bowl: Approximately 18 hours ahead of time: Place the ice cream bowl in the freezer. Make sure the freezer is set to 0 degrees or colder.
2. Prep for the ice cream base: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
3. Cook: Combine the remaining milk, the cream, sugar, corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes -- watch it closely and stir occasionally to make sure it doesn't boil over.
4. Steep: Remove from the heat, stir in thai tea and let sit for 5 minutes. Then strain mixture over a mesh strainer. (It is okay if a few black tea pieces remain)
5. Thicken: Gradually whisk the cornstarch slurry into the strained mixture. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
6. Chill: Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Place in fridge for 30 minutes to an hour until cold.
7. Freeze: Pour the ice cream mixture into the frozen canister and turn on the machine. Spin the ice cream until thick and creamy.
8. Pack the ice cream into a storage container, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, about 4 hours.

milk, heavy cream, sugar, light corn syrup, thai tea, cornstarch, cream cheese, salt

Taken from food52.com/recipes/18810-thai-tea-ice-cream (may not work)