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Ginger Tea Ice Cream (Teh Halia Ice Cream)

By: 👩‍🦳 Linda · · · 🗨 41 Comments

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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!

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! | RotiNRice.com

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.

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! | RotiNRice.com

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.

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! | RotiNRice.com

Ginger Tea Ice Cream (Teh Halia Ice Cream)

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!
(makes about 1.5 quarts/6 cups Ginger Tea Ice Cream)
Author : Linda Ooi
Course : Dessert
Cuisine : Malaysian
Print Recipe Pin Recipe Rate this Recipe
Prep Time 25 mins
Cook Time 2 mins
Total Time 27 mins
Servings : 12
Calories : 167kcal

Ingredients
  

  • 1½ cups whole milk (360ml)
  • ¾ cup sugar (165g)
  • 4 oz mature ginger (peeled and smashed) (113g)
  • 4 unflavored black tea bags
  • 2 cups heavy whipping cream (480ml)

Toppings

  • Crystallized ginger (chopped) (optional)
  • Condensed milk (optional)

Instructions
 

  • Freeze ice cream bowl for 24 hours.
  • Heat whole 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 unflavored black 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 heavy whipping 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.

Nutrition

Calories: 167kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

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! | RotiNRice.com

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! | RotiNRice.com

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! 😎


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Comments

  1. Jill Colonna says

    Biren,
    I don’t believe it. I made ice-cream this afternoon and would have preferred to make this one for something different. I adore ginger and with the tea…. hmmmm. I will have to try this for another time, so recipe saved! Bon weekend to you x

    Reply

  6. Pam @ Sticks Forks Fingers says

    Well, now, I have to choose between your lemongrass panna cotta and your ginger tea ice cream to serve at our monthly soup sunday this week! We’re serving a soup from thailand and one from Korea, and somehow both of these desserts served in tiny cups would be a nice little touch. Thanks for the great ideas.

    My best,
    Pam

    Reply

    • Biren says

      Your monthly Soup Sunday sounds like a fun event! I am sure your soups will be very well received. Yes, the desserts will work well in little cups. 🙂

      Reply

  7. LeQuan says

    I’ve never had ginger ice cream before, how interesting. Plain ice cream itself is already enough for me to eat a whole tub, but dressed up the way you did it, I don’t know how many tubs would be enough for me…teehee.

    Reply

  12. Yuki Endo says

    Extremely mouth-watering, more so after reading the recipe! The colours look good too, and the candied ginger is definitely a “plus” garnish!

    Reply

  22. elisabeth says

    Such a refreshing, unusual and delicious ice cream, Biren. I sure would love to make this for today, It’s going to be 90 degress today, here in S. Florida.
    Beautiful presentation, as well:D
    Have a wonderful Sunday:-D

    Reply

  27. Julie M. says

    Biren,

    You’ve really outdone yourself with this one. Man does that sound good! I’m guessing the sharpness of the ginger paired with the creaminess of the dairy is absolutely amazing.

    Reply

  28. Lyndsey says

    Biren, I can’t believe I missed this! Thanks for the reminder, and thanks for this wonderful ice cream. I am definitely going to try it! Actually I wish I could grab a bite of yours sitting so pretty ion the photo. I wonder if I could add the crystallized ginger through the whole thing? I love that it’s a little less sweet )like it was made for me) and the ginger with the sweetened condensed milk is like the cherry on top! Ha!

    Thank you for the mention, I am so happy to be an inspiration if this is the results!

    Reply

    • Biren says

      You are most welcomed Lyndsey. Hubby and I really enjoyed this ice cream and I plan to make it again soon. The condensed milk is totally optional if you prefer it less sweet. The 4 oz of ginger I added is about right but you can definitely mix in the crystallized ginger if you like it even more gingery.

      Reply

  30. kristy says

    Wow Biren, this ice cream sounds simply amazing. I wonder how it tastes like. Must try it out one day. This is so cool!
    Thanks for sharing. Hope you’re having a great week.
    Kristy

    Reply

    • Biren says

      Thanks Sarah! This ice cream is really good topped with crystallized ginger. Have not made it for a while. I need to make some soon. 🙂

      Reply