Hong Kong Milk Tea Ice Cream Recipe
Start your journey of making homemade Hong Kong Milk Tea Ice Cream with this simple step-by-step guide. It’s not just about getting the recipe right, but also about enjoying the fantastic process of creating a mouth-watering masterpiece!
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