Like smells, the taste of something has the power to movie-flashback transport me to another time and place. When I taste thai iced tea, I am not just back in one time or place. But many dates, over several years. Sometimes we planned to go to our favorite spot for awhile, following a Thai massage after one of our Thai dates. Sometimes, we wandered into our favorite neighborhood Thai spot dressed in clothes we just threw on because after a lazy Sunday around the house we realized it was either too late to go buy things for dinner or we were simply too lazy. Regardless the curcumstances, when it was time to order drinks we always shouted out "Thai iced tea!" At the same time. As soon as we saw those milky orange gradient filled glasses heading our way, we would snap shut the menus we had been painstakingly, silently, perusing. A few ice clinking wiggles of our plastic straws and we were in business. Slurp, slurp, slurp. And then, my favorite part, where we passed the time while waiting for our meals with gossip, silent shared smirks across the table as we eavesdropped on the bickering couple next to us (because haven't we all had THAT argument before?) and eye-crinkling laughter.

Soon, our noodles and rice and shrimp and soup arrived and our stomachs reminded us that one cannot survive on Thai iced tea alone. So they are pushed to the side, ice melting, until the bill is paid. Even though our bellies couldn't be any more full, upon standing to leave we take one last guilty look at them. And with one foot out the door we decide to go for it. Another clink, clink, clink and slurp, slurp, slurp. Yes, it still tastes just as good.

My love affair with thai food started long before these memories, and even long before my trip to Thailand. I can't even count how many times I ordered crab fried rice delivery in between art school finals in San Francisco. Suffice it to say, I was ecstatic when my friends invited me along to eat thai food with them for 10 straight days.

We spent most of our time island hopping through southern Thailand. Chiang Mai and the exploration of Northern Thai cuisine is another trip, another itinerary I think about regularly. I just want to make sure I give it enough time and attention.

On to the recipe. This is a no-churn recipe, for those who don't have ice cream makers. I was worried that it would turn out too icy but was pleasantly surprised that the result was creamy and rich, with just the perfect amount of Thai tea flavor. Just enough to trigger those sweet memories. Brew the tea to your liking. The more orange, the stronger. I made mine how I like my Thai tea- super creamy and sweet.

1

Bring 3 cups of whipping cream to a boil and add 1/3 cup of loose leaf Thai tea. (I found mine at World Market) Stir, cover, and allow to steep for 20 minutes or to your desired brew strength. Strain the tea leaves out of the mixture. If a few sneak by, that's ok too!

2

Place in refrigerator until completely cool.

3

In a large bowl, combine tea infused whipping cream with 1 cup plain whipping cream. Whip just like you would whipped cream.

4

Fold in one can of sweetened condensed milk.

5

Spoon into a container (feel free to make pretty gelato-like swirls with your rubber spatula) and freeze overnight.

Take out of the freezer about 5 minutes before you plan on serving it so it can soften and be easier to scoop.

THAI TEA ICE CREAM

ingredients:

4 cups whipping cream

1 can condensed milk

1/3 cup loose Thai Tea leaves

1. Bring 3 cups of whipping cream to a boil and add 1/3 cup of loose leaf Thai tea. (I found mine at World Market) Stir, cover, and allow to steep for 20 minutes or to your desired brew strength.

Strain the tea leaves out of the mixture. If a few sneak by, that's ok too!

2. Place in refrigerator until completely cool.

3. In a large bowl, combine tea infused whipping cream with 1 cup plain whipping cream. Whip just like you would whipped cream.

4. Fold in one can of sweetened condensed milk.

5. Spoon into a container (feel free to make pretty gelato-like swirls with your rubber spatula) and freeze overnight.

Take out of the freezer about 5 minutes before you plan on serving it.