No Machine Tiramisu & Thai Tea Ice Cream | Butterfingers Kitchen

I love tiramisu, that's why I tested and created this Tiramisu No Machine Ice cream recipe for all the tiramisu lovers out there. 

I also love drinking Thai iced tea, so I made this ice cream using Ms. Pailin Chongchitnant's recipe, and it turned out perfect! 

If you love tiramisu and Thai tea, and ice cream (come on, who doesn't love ice cream?), be sure to try out these recipes. They won't disappoint you, I promise.

Also, don't forget to check out my other no machine ice-cream recipes.

Watch the video below for detailed instructions!

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No Machine Tiramisu & Thai Tea Ice Cream - Written Recipe

Ingredients:​
  ❥ Tiramisu Ice cream - Yield 4 pints

• 2 cups (480ml) heavy cream
• 1 can (396g) condensed milk
• 8 oz mascarpone cheese (softened in room temperature)
• ​2 tbsp rum/Bailey/Kahlua
• 10 ladyfingers, crushed
• 1/4 cup strong coffee. I used Vietnamese freshly brewed coffee

  ❥ Thai Tea Ice cream - Yield 2 pints

• 1.5 cups heavy cream
• 1/2 can (198g) condensed milk
• 4 individual Thai tea bags or 1/4 cup Thai tea leaves
• 1.5 tbsp Bailey 
• A pinch of salt

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Instructions:
  ❥ Tiramisu Ice cream​

1. Add mascarpone cheese into a mixing bowl, then add heavy cream
2. Beat heavy cream with cheese on medium speed till soft peak stage
3. Add in condensed milk and rum and beat till well-combined
4. Pour coffee in a bowl, dip crushed lady fingers into coffee for a few seconds
5. Add coffee-dipped ladyfingers into ice cream
6. Fold in gently. Pour ice cream into containers and freeze for at least 4 hours
7. Sprinkle on some cocoa powder before eating

  ❥ Thai Tea Ice cream​

1. Pour heavy cream into a small saucepan
2. Cook heavy cream on low heat and keep stirring constantly
3. When cream is warm, add tea, and cook till cream just starts to boil
4. Turn off heat and let tea steep for 5 minutes
5. Strain tea-cream mixture through a sieve
6. Allow to cool completely then cover and refrigerate for at least 8 hours, better overnight.
7. When cream is cold, add in a pinch of salt and beat on medium speed till soft peak stage
8. Add in condensed milk and bailey
9. Beat on medium speed till stiff peak
10. Pour into containers and freeze for at least 4 hours