Ginger tea or teh halia as it is known in Malaysia is a sweet, spicy, and invigorating drink, much welcomed on cooler days. This beverage is prepared with black tea, grated ginger, and condensed milk. Sometimes it is pulled like teh tarik making it frothy at the top. Normally consumed warm, it is a good drink to calm the stomach after a heavy and oily meal.
When Lyndsey of The Tiny Skillet asked if I have a good ginger ice cream recipe, this tea came to mind. I have to admit, I never thought of making an ice cream with ginger but the idea she put forth got me really excited. I was eager to give it a try. I made a very strong ginger tea with four ounces of grated ginger and four black teabags steeped in sweetened milk. After combining it with the heavy whipping cream, the taste of the ginger tea was just right, and not at all over powering. I made it a little less sweet so that I could top it with crystallized ginger and condensed milk. The ice cream was rich, creamy, fragrant, and quite delicious! Thank you Lyndsey for the inspiration!
- 4 oz (100g) ginger, peeled
- 4 black tea bags
- ⅔ cup (150g) sugar
- 1½ cups (360ml) whole milk
- 2 cups (480ml) heavy whipping cream
- Crystallized ginger, chopped (optional)
- Condensed milk (optional)
- Grate ginger into a medium sized pot. Add sugar and milk and bring to a gentle boil stirring to melt sugar. Turn off heat.
- Place tea bags into milk and steep for 5 minutes.
- Remove tea bags. Pour in cream and stir to combine. Cover and chill overnight.
- Pour chilled mixture into ice cream maker and churn until desired consistency, about 15 to 20 minutes. If you prefer a firmer consistency, transfer ice cream to a container and place in freezer for a couple of hours.
- Serve with desired toppings.
Enjoy…..and have a wonderful day! 8)