Chinese · Dessert
Hong Kong Milk Tea Ice Cream
A no-churn take on Hong Kong-style milk tea, reimagined as ice cream: strong black tea is steeped into evaporated milk, swirled through condensed milk, then folded into whipped cream for a dense, tea-forward scoop that needs no machine.
$1
15 minsPrep
5 minsCook
395 minsTotal
EasyLevel
Nutrition per serving
327Calories
4.4gProtein
25.3gFat
20.3gCarbs
20.3gSugar
0gFiber
74mgSodium
77mgChol
15.7gSat Fat
202mgPotassium
161mgCalcium
0.1mgIron
0.3mcgVitamin B12
0.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Warm the evaporated milk gently in a small pan until steaming but not boiling, then add 8g loose black tea leaves (Ceylon or a Hong Kong-style blend) and steep off the heat for 10 minutes.
2
Strain the tea-infused evaporated milk through a fine sieve into the condensed milk, pressing the leaves to extract all the liquid, then whisk in a pinch of salt and the vanilla extract; cool completely in the fridge for 15 minutes.
3
In a separate bowl, whip the cold heavy cream to soft peaks using a hand mixer, about 2-3 minutes.
4
Fold the cooled tea-condensed-milk mixture into the whipped cream in three additions, keeping as much air in the mix as possible.
5
Pour into a small freezer-safe tub, smooth the top, cover, and freeze for at least 6 hours or until firm.
6
Scoop two portions per serving directly from the tub once set.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0 oz0g black pepper
- 3.2 oz90g cold, whipped to soft peaks heavy cream
- 2.3 oz65g steeped with tea leaves then cooled condensed milk
- 1.1 oz30g warmed for steeping evaporated milk
- 0 oz0g egg yolk
