Milk Tea Ice Cream Recipe
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 ice cream!
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. This ice cream hits all those notes you love about milk tea – black tea flavour, creamy sweetened condensed milk, rich cream. It would be delicious sandwiched between crisp lemon cookies or on top of a slice of soft vanilla cake, with raspberries on the side.
You can use any black tea for this – I used six Earl Grey tea bags for my ice cream, but good old orange pekoe will do, or your favourite black tea. If you want to use loose tea leaves, simply strain the mixture once it has been steeped. You may get more flecks of tea leaves in your ice cream, but I kind of love those little bits of visual texture! After steeping your cream, make sure your ice cream mixture is very cold before pouring into your ice cream maker bowl – you could either power chill it in the freezer until very cold liquid, or chill overnight in the fridge.
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 a medium sized bowl covered with plastic wrap for 30-45 minutes in the freezer (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.
More Milk Tea treats on Coco Cake Land:
Dunk ’em in tea!! Milk Tea Donuts Recipe
A wacky but delightfu recipel: Earl Grey Milk Tea Popsicles with Grass Jelly!
You like coffee? You like tea? How about making this Yuanyang coffee milk tea CAKE recipe!
Happy milk-teaing! xo Lyndsay
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