I have to admit that despite having been to Thailand a couple of times I’d never actually heard of Thai iced coffee until I moved out here. I suspect that this is because the only things I’ve ever drunk in Thailand have been water, beer and once (regrettably) an excess of Sangsom and red bull.
I actually find the flavour of this a little bit reminiscent of the Camp coffee that there always seemed to be a bottle of in my Grandmas kitchen cupboard, this might be why I love it so much. I’ve been a fan of coffee and cardamom together since I made some little chocolate pots flavoured with the same combination. (https://colonialcravings.wordpress.com/2013/08/26/coffee-and-cardomon-chocolate-pots/) This ice cream is sweet, creamy and fragrant with just a hint of bitterness from the coffee. Utterly delicious.
It’s a no-churn recipe too which means that you can have a batch in the freezer in double-quick time.
175g condensed milk
300ml double cream
1 tsp instant espresso powder
1/2 tsp ground cardamom
1/2 tsp vanilla paste
1/2 tsp almond extract
1/8 tsp ground cinnamon
1 tbsp hot water
Combine the spices with the coffee and mix this with the hot water, vanilla and almond extract. Leave this to cool.
Beat together the cream and condensed milk in a large bowl using an electric mixer until it is thick and fluffy. Add the cooled coffee mixture and beat again for a further 30 seconds to a minute, until you have a uniform pale coffee colour.
Transfer the ice cream mixture to a freezable container and freeze until firm.