Hong Kong Milk Tea Ice-cream


If you have been to Sunnybank (or most Chinese restaurants?) you might be familiar with Hong Kong Milk Tea, Chinese black tea sweetened with condensed milk and served hot or cold. As a group my household is addicted to the cold version and are sure to order it when we venture out there. I’m a little proud of this recipe because I came up with the idea and developed the recipe by myself like a big girl, although the ice-cream base is still my favourite one from Jeni’s Splendid Ice Creams at Home. You could use loose leaf black tea if you have it but you’ll need to do a bit of research to figure out the conversion measurements. Are you sick of me posting ice-cream recipes yet? At least it isn’t another lime one.

Hong Kong Milk Tea Ice-cream

Recipe by Ainsley Badman, adapted from Jeni Britton Bauer’s Ice Cream Base from Jeni’s Splendid Ice Creams at Home.

2 cups milk

1 tbsp plus 1 tsp cornflour

12 black tea bags

1 cup thickened cream

2/3 cup sweetened condensed milk

2 tbsp glucose syrup

big pinch of salt

Take 2 tbsp of the milk and mix it with the cornflour in a small bowl to make a slurry, set aside.

Place the rest of the milk in a medium saucepan with the tea bags, bring up to a bare simmer then cover and allow to steep off the heat for 1 hour.

Take out the tea bags, squeezing them to remove as much liquid as possible.

Whisk the cream, condensed milk, glucose and salt into the milk mixture.

Bring to a boil over medium-high heat for 4 minutes then take off the heat and whisk in the cornflour slurry, return to the heat for 1 minute, stirring with a heatproof spatula.

Pour into a medium mixing bowl and cover with cling film, pressing it down onto the surface of the mixture to prevent a skin forming.

Chill overnight in the fridge.

Churn in an ice-cream machine according to manufacturer’s instructions then transfer to a 1L capacity container.

Freeze for 4 hours before eating.


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