I’ve been a little preoccupied with life lately, so I apologize for being a total no-show the last ten months… This past year I’ve experienced some real downs… but followed by a truly wonderful up: the birth of my baby boy, Teddy! He is just over 6 weeks old now. He’s inspired me – between the constant nursing and fussing and chuckling and giggling and non sleeping - to feel creative and alive again… which is a nice feeling. So here goes nothing.
Milk tea! Asians, raise your hands! Who loves milk tea! milky tea anything! Milk tea flavoured bubble tea, a milk tea flavoured cookie… or just a cup of milky sweet tea. Okay, not just Asians (like myself) are nutso about this flavour. The British seem to love a perfect cup of cream and sugared tea. And I’m sure many many many others. So comforting and delicious. Yum. I want to brew a cup right now.
You can use any tea for this – I used six Earl Grey tea bags, but good old orange pekoe will do, too.
Milk Tea Ice Cream
You will need
- 2 cups of heavy cream (33% milk fat)
- 6-10 black tea bags ( I used Earl Grey)
- 1 cup milk (I used 2%)
- 2 egg yolks
- ½ to a full 300 ml can of sweetened condensed milk (depending on your sweetness preference!)
- ¼ teaspoon of salt
- In a medium sized saucepan, heat the 2 cups of heavy cream to a low boil. Remove from heat and add tea bags to steep for ten minutes.
- Squeeze out the tea bags (careful not to tear the bags) and discard. Whisk tea/cream mixture to combine.
- In a medium sized bowl, whisk the egg yolks and the sweetened condensed milk to combine.
- Place tea/cream mixture back on stovetop and add yolk mixture. Bring to a low boil and stir constantly with a heatproof spatula or wooden spoon - you want the mixture to thicken. Once it thickens, remove from heat.
- Slowly whisk in 1 cup of additional milk and add the pinch of salt and transfer the final mix to a medium sized bowl.
- Power-chill mixture in medium sized bowl covered with plastic wrap for 30-45 minutes (make sure it doesn't freeze). The point is to make the mix nice and cold before it goes into the ice cream maker! Or, chill overnight in the fridge.
- Pour cold ice cream mix into your ice cream maker and make according to machine's instructions. I churned mine for 22-24 minutes.
- Serve immediately and chow down like a piglet! Or, transfer to container and enjoy your milky tea ice cream over the next few days.
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