Thai Iced Tea Float

Updated November 30, 2024

It’s ice cream week here at HonestlyYUM, and I think I may have found my calling. I traded in my bar tools (sob) for a good old fashioned soda fountain cap. At least, so I like to pretend. Got that image? Good. Now picture this: you’re wandering the street market in Bankok, and while passersby are lining up for their Thai iced teas, you’re cooling off with one of these bad boys. Don’t get me wrong, I love me a traditional Thai iced tea. It’s just that, well . . . this is better. Okay, maybe all this sugar is getting to my head. But seriously, what’s not to love? Silky, sweet condensed milk ice cream slowly melting its way down into an ice-cold and slightly bubbly bath of Thai tea. Yep, things just got real.

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

View fullsize

Thai Iced Tea Float

Silky, sweet condensed milk ice cream in an ice-cold and slightly bubbly bath of Thai tea.

Servings: 1 float; about 2 pints ice cream

INGREDIENTS

For the float

• 1 cup brewed Thai tea
• 1/4 cup soda water
• 1 teaspoon sugar (optional)
• 2 scoops condensed milk ice cream

For the condensed milk ice cream

• 6 egg yolks
• 2 cups half and half
• 1 teaspoon vanilla extract
• 1/2 vanilla bean
• 14 oz can sweetened condensed milk

INSTRUCTIONS

To make the ice cream

1. In a small bowl, whisk the egg yolks and set aside. Meanwhile, in a saucepan over medium heat, warm the half and half just to a simmer. Temper the eggs by slowly adding 1/2 cup of the warm cream, whisking constantly.
2. Pour the tempered egg mixture back into the warm cream. Split the vanilla bean and scrape the seeds into the mixture, along with the vanilla extract. Carefully cook over medium heat, stirring constantly, until it is thickened and coats the back of a spatula.
3. Strain into a container and add the condensed milk. Stir to combine. Let cool to room temperature, then cover and refrigerate at least 3 hours or overnight.
4. Once chilled, it's time to churn your ice cream. Follow the instructions on your ice cream maker to do so. Transfer ice cream into storage container and freeze until firm.

To make the float

1. Brew a cup (8 oz) of Thai tea. Instructions may vary based on the brand you use. This is where you should add the sugar for a sweeter tea. Remember, this will be extra sweet once the ice cream melts into the float, so only add if you have a serious sweet tooth. Let tea cool to room temperature and then refrigerate until well-chilled.
2. Add cold soda water and tea to your glass.
3. Carefully drop in two scoops of the condensed milk ice cream. Either allow the ice cream to slowly incorporate on its own as you sip the tea, or mix it up right away for a sweet creamy treat.

(images by HonestlyYUM)