This creamy and subtly spiced Ginger Tea Ice Cream (Teh Halia Ice Cream) was inspired by the sweet and invigorating Malaysian “teh halia”. It is a must-try!
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, ginger, and condensed milk. Sometimes it is pulled like Teh Tarik to make it frothy. Most people drink teh halia warm 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, Teh Halia immediately came to mind. Prior to this, I had never thought of making ice cream with ginger. I was really excited with the idea and could not wait to give it a try.
I brewed a very strong ginger tea with four tea bags steeped in ginger infused, sweetened milk. After which, I combined it with the heavy whipping cream. The flavor of the ginger tea was just about right, and not at all over powering. I made it a little less sweet so that I can top it with crystallized ginger and condensed milk. The Ginger Tea Ice Cream was rich, creamy, fragrant, and quite delicious! Thank you Lyndsey for the inspiration!
The first time I made this Ginger Tea Ice Cream, I grated the ginger into the milk mixture. It had a really nice ginger flavor but the texture of the ice cream was not as smooth as I would like it to be. This time round, I smashed the ginger and left it in big chunks so that I can remove them once the milk mixture was with ginger flavor. I like it better this way, especially when the ginger chunks are left overnight in the milk mixture for a stronger flavor. Only remove the ginger chunks just before churning the ice cream.
Be sure to use mature or “old” ginger with tan, dry skin for best results. “Old” ginger is spicier and has a more fibrous texture. It also has a stronger flavor than “young” ginger.
- 1½ cups (360ml) whole milk
- ¾ cup (165g) sugar
- 4 oz (113g) mature ginger, peeled and smashed
- 4 unflavored black tea bags
- 2 cups (480ml) heavy whipping cream
- Crystallized ginger, chopped (optional)
- Condensed milk (optional)
- Freeze ice cream bowl for 24 hours.
- Heat milk, sugar, and ginger in a medium sized saucepan over medium low heat. Do not allow milk to come to a boil. Stir until sugar melts. Turn off stove.
- Steep tea bags in milk mixture for 5 minutes. While tea bags are steeping, press them gently with a spatula to release more tea into the milk.
- Remove tea bags and ginger. Alternatively, ginger may be left in the milk mixture for a stronger flavor.
- Pour in cream and stir to combine. Cover and refrigerate overnight.
- Place frozen bowl on base of ice cream maker and turn it on.
- Remove ginger if left in the milk mixture overnight.
- Give chilled mixture a good stir before pouring into frozen ice cream bowl. 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.
NOTE: This post was updated on September 9th, 2016 with a video, new pictures, and an additional paragraph of write-up. Minor changes were also made to the recipe.
Enjoy…..and have a wonderful day! 😎