This milk tea ice cream is infused with black tea for a rich milk tea flavor with a smooth and creamy texture, it’s like boba in the form of ice cream.
What is milk tea?
Milk tea in essence refers to a beverage made with tea and milk, but the drink tends to vary between different cultures. Each country having their own version. A couple of popular variations include British milk tea, Bubble tea, Thai milk tea, Hong Kong milk tea, and Chai.
Some kinds of milk tea have a mixture of spices like Thai or Chai, and others are milkier and creamier like Hong Kong milk tea or bubble tea.
This milk tea ice cream is inspired by a mixture of Hong Kong milk tea and Taiwanese bubble tea. These tea varieties are much sweeter and creamier, making them the perfect base for an ice cream.
How to make creamy ice cream
There are a couple of tips and tricks that can help you create the creamiest homemade ice cream.
Don’t overheat the ice cream base
It is very easy to overheat the ice cream mixture when making it over the stovetop. Doing so can cause the custard to curdle, and ultimately result in grainy ice cream.
Make sure you heat everything over medium heat and only heat the milk and cream mixture until it is just steaming.
Use an ice cream stabilizer
One of the easiest ways to achieve a silky smooth ice cream is to use an ice cream stabilizer.
There are a lot of different kinds of stabilizers on the market, including a range of custom blends of gums and thickeners. However, I find that the best and most accessible ice cream stabilizer is xanthan gum.
Learn more about xanthan gum in the section “What is xanthan gum” below!
Churn the ice cream slowly
It is important to churn the custard base slowly as this results in the smoothest ice cream.
You may notice that supermarket ice-creams are often very light and airy. This is due to air being beat into as it is being made.
Commercial factories do this to increase volume as they can extend the ice cream base to create more ice cream. This is the difference between commercial and artisanal ice creams.
We want to introduce enough air into the ice cream so it doesn’t freeze up rock solid, but not too much so that it ends up being frozen whipped cream.
What is Xanthan Gum?
Xanthan gum is a white powder that is made from the fermentation of sugar. It’s commonly used as a thickener, stabilizer, and emulsifier in products ranging from glue to ice cream!
The properties of xanthan gum help to emulsify the ice cream, preventing large ice crystals from forming. This results in the super creamy mouthfeel that is usually associated with ice cream made from high-fat ingredients like egg yolks and heavy cream.
This means you can create smooth and silky ice cream without the ice cream being too fatty or rich!
Another popular substitute for xantham gum is guar gum. Give them both a go and see what you prefer.
What ingredients are needed to make milk tea ice cream?
- Granulated sugar: Sugar is needed to give the ice cream sweetness. You are able to adjust the amount of sugar without affecting the texture of the ice cream too much, but keep in mind that once the ice cream is frozen it won’t taste as sweet.
- Black tea: I like to use loose leaf black tea over tea bags as this helps to infuse the cream mixture quicker with a deeper flavor
- Xanthan gum: Xanthan gum helps to thicken the ice cream base as well as stabilize it. This helps to prevent the formation of large ice crystals when the ice cream is churned
- Whole milk: Whole milk makes up the majority of the ice cream base. Make sure you use whole milk as this will result in a smoother and richer ice cream
- Heavy cream: Also known as thickened cream, this adds extra richness for a creamy ice cream.
Equipment needed to make milk tea ice cream
To make this ice cream it is necessary to have an ice cream maker. The ice cream machine allows the custard to churn slowly, resulting in smoother and creamier ice cream.
Any type will work, I like to use the KitchenAid ice cream bowl attachment!
Serving suggestions
There are so many different ways you can serve this delicious ice cream! Here a just a couple of my favorites:
- Topped with boba and brown sugar syrup: This is an ode to the brown sugar boba ice cream bars. To make this you can cook store-bought tapioca pearls in brown sugar until thickened. Cool it before serving it over your ice cream.
- Top it with mochi pieces: This creates a dessert similar to a Japanese parfait!
- With waffles or in a cone: A classic combination that can never go wrong.
- Create a sundae: Use this ice cream to create the sundae of your dreams. Top it with whipped cream, fresh fruits, and your choice of sauce
Frequently Asked Questions
How long does this last?
This will last up to a month when stored in your freezer in an airtight container.
However, I recommend eating it within 1-2 weeks as it will have the best texture. As the ice cream sits in the fridge it will begin to ice over and become grainier in texture.
How should I store milk tea ice cream?
Make sure you store your ice cream in an airtight container. This is important as it prevents the ice cream from absorbing freezer smells and keeps ice crystals from forming over the ice cream.
Can I use different kinds of tea?
Yes, you can! You are definitely not limited to black tea. You can use any kind of tea from earl grey to Thai.
The options are endless and this ice cream base is so versatile that’ll taste delicious no matter what tea you infuse into the custard.
I don’t have xantham gum, can I use something else?
Yes, you can. There are so many different kinds of ice cream stabilizers now available on the market. They all work very similarly so don’t worry about which one you use, just follow the instructions on the packaging to gauge how much you need to add.
A couple of common ice cream stabilizers include guar gum or locust bean gum. You could even use cornstarch or tapioca starch in a pinch.
Let’s Get Cooking
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Milk Tea Ice Cream
This milk tea ice cream is infused with black tea for a rich milk tea flavor with a smooth and creamy texture, it’s like boba in the form of ice cream.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 3 cups 1x
- Category: Ice Cream
- Method: Easy
- Cuisine: Asian Fusion
Ingredients
- 100g Granulated sugar (1/2 cup)
- 30g Black tea leaves (1/4 cup)
- 1 tsp Xantham gum
- 480ml Whole milk (2 cups)
- 240ml Heavy or thickened cream
Instructions
- Combine the milk, cream, and tea leaves together in a small saucepan over medium heat and heat until steaming
- Combine the xantham gum and sugar in a small bowl
- Add the dry ingredients to the cream mixture and heat, whisking constantly, until slightly thickened (it should be thick enough to coat the back of a spoon)
- Pour the mixture through a sieve to remove the tea leaves
- Remove from the heat and chill completely for at least 4 hours or overnight
- Once chilled churn your ice cream base according to the manufacturer instructions of your ice cream machine
- Transfer the churned ice cream to an airtight container, cover and freeze for a minimum of 4 hours, or until chilled
- When ready to serve allow the ice cream to sit at room temperature for 10 to 15 minutes, before scooping
Is there a way to make it without an ice cream machine?
Oh I just saw what you write – nevermind! 🙂