Are you a die-hard fan of milk tea? Or perhaps an ice cream lover searching for a novel flavor that spices up your palate? Then the Hong Kong Milk Tea Ice Cream is a culinary joyride waiting for you. Add it to your bucket list, and prepare to embark on a tasty journey to Asia’s gourmet paradise!
This yummy dessert is an exquisite sensational blend that brings together 2 crowning glories of the Asian dessert world – Milk Tea and Ice Cream.
Born from one of Hong Kong’s traditional beverages, Milk Tea, this sweet treat oozes out eastern charm. As its popularity puffs up across the globe, it’s time we scoop into the dairy heart of this icy indulgence!
Hong Kong Milk Tea is a popular drink in Hong Kong and other parts of Asia. It is a unique, sweetened, blend of black tea and evaporated milk.
It has its roots in British colonialism. It is said that the British introduced tea to Hong Kong in the 19th century. The locals then adapted the tea to their taste by adding evaporated milk and sugar. This resulted in a unique blend of tea that is now known as Hong Kong Milk Tea.
It’s known for its strong, fragrant, and slightly floral taste. Its sweet, creamy flavor is perfect for an afternoon treat or a refreshing dessert.
It is a sweet drink that conjures many childhood memories for those who grew up drinking it.
The tea has a rich and creamy flavor that is perfect for making ice cream.
If you are a fan of Hong Kong Milk Tea, then you’ll love even more making it into ice cream at home. In this article, we will provide you with a recipe to easily make Hong Kong Milk Tea Ice Cream, with a few simple ingredients and steps — along with some tips.
Hong Kong Milk Tea Ice Cream Recipe
Equipment
- Ice Cream Maker
- Medium Saucepan or Pot
- Fine Mesh Sieve
- Mixing Bowl (large)
- Container for freezing
Ingredients
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 3 tablespoons loose black tea leaves or 3 bags
- 1/4 teaspoon salt optional
Instructions
- Brew Your Tea:Start by making a concentrated black tea: Steep 3 tablespoons (or 3 bags) of high-quality black tea in 1.5 cups of hot water. Let it brew for around 10 minutes, for those robust flavors to seep out. Then remove from heat and set aside. Let the tea cool for at least 10 minutes.
- Sweeten it Up:In a saucepan, combine the brewed tea, a cup of sweetened condensed milk and a cup of evaporated milk. Stir it over medium heat until the mixture begins to steam. Be sure not to let it boil.
- Strain and Cool:Use a fine mesh sieve to strain the mixture into a mixing bowl, discarding the tea leaves. Allow it to cool.
- Churn it Right:Once cooled, pour the mixture into your ice cream maker. Follow the manufacturer's instructions to churn it into that unique Hong Kong Milk Tea Ice Cream texture (typically, for about 20 to 25 minutes).
- Freeze and Serve:Transfer the churned mixture into an airtight container and freeze it for at least 4 hours, until it’s solid enough to scoop. When ready to serve, scoop out your homemade wonder, garnish with your favorite toppings and voila, your Hong Kong Milk Tea Ice Cream is ready!
Notes
Nutritional Facts for the recipe (total):
- Calories: 1,120
- Total Fat: 44g
- Saturated Fat: 28g
- Cholesterol: 168mg
- Sodium: 480mg
- Total Carbohydrates: 152g
Recommended Pairing Drink:
For a pairing drink, I would recommend a strong black tea, such as Assam or Darjeeling. The bold, malty flavor of these teas will complement the sweet and creamy texture of the ice cream, while the caffeine will help to cut through the richness of the milk tea.
Recommended Pairing Dish:
For a good food pairing, I would suggest a crispy fried wonton or a steamed dumpling. The crispy exterior and soft interior of the wonton will provide a nice textural contrast to the smooth and creamy ice cream, while the savory flavor of the wonton will help balance the sweetness of the milk tea.
The steamed dumplings will also provide a nice contrast in texture and help soak up any excess milk tea flavor.
Overall, the combination of strong black tea and crispy fried wonton or steamed dumpling will provide a well-rounded and satisfying experience for the taste buds.
Tips & Tricks for making the perfect Hong Kong Milk Tea Ice Cream
Hong Kong Milk Tea Ice Cream and Pop-corn: unexpected, but the contrasts make this wonderful!
FAQ’s
What type of black tea should I use?
Traditionally, Hong Kong Milk Tea uses a blend of several types of black tea, including Ceylon, Assam and Darjeeling.
Can I use different types of tea leaves to make this ice cream?
Yes, you can use different types of tea leaves to make Hong Kong Milk Tea Ice Cream. While black tea is traditionally used in Hong Kong Milk Tea, you can experiment with other types of tea to create unique flavors. Just note that the flavor will not be the same as the original.
For example, you can use green tea leaves for a lighter, more floral flavor, or Oolong tea leaves for a nuttier, more complex flavor.
You can also try blending different types of tea leaves to create your own custom blend. Just make sure to adjust the steeping time and amount of tea leaves used to suit the type of tea you are using.
Do I need an ice cream maker to make Hong Kong Milk Tea Ice Cream?
While having an ice cream maker helps in attaining the desired consistency, you can also do it manually. After freezing your mixture for a couple of hours, take it out and stir vigorously, then repeat this process a few times until you achieve a creamy texture.
What can I serve with Hong Kong Milk Tea Ice Cream?
It can be served on its own or with toppings like chopped nuts, chocolate syrup or fresh fruits. It also pairs nicely with peanut butter cookies or brownies.
How do I store Hong Kong Milk Tea Ice Cream?
Store Hong Kong Milk Tea Ice Cream in an airtight container in the freezer for up to 2 weeks.
Reference:
https://en.wikipedia.org/wiki/Hong_Kong%E2%80%93style_milk_tea
