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.
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)
- 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)
- Crystallized ginger (chopped) (optional)
- Condensed milk (optional)
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Freeze ice cream bowl for 24 hours.
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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.
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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.
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Remove tea bags and ginger. Alternatively, ginger may be left in the milk mixture for a stronger flavor.
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Pour in heavy whipping cream and stir to combine. Cover and refrigerate overnight.
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Place frozen bowl on base of ice cream maker and turn it on.
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Remove ginger if left in the milk mixture overnight.
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Give chilled mixture a good stir before pouring into frozen ice cream bowl. Churn until desired consistency, about 15 to 20 minutes.
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If you prefer a firmer consistency, transfer ice cream to a container and place in freezer for a couple of hours.
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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! 😎
Jill Colonna says
March 25, 2011 at 11:07 amBiren,
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
Jay says
March 25, 2011 at 11:08 amLooks pretty yummy n lovely…beautiful clicks..
Tasty Appetite
torviewtoronto says
March 25, 2011 at 11:14 ami like the combination of ginger, tea and condensed milk this brings all those things together lovely and delicious for a warm day
Shirley says
March 25, 2011 at 12:15 pmVery unique recipe!
tigerfish says
March 25, 2011 at 12:33 pmWith the panna cotta earlier, and ice-cream today, you really make me look forward to summer (even spring just started!) ;p
Pam @ Sticks Forks Fingers says
March 25, 2011 at 2:22 pmWell, 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
Biren says
March 25, 2011 at 6:40 pmYour 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. 🙂
LeQuan says
March 25, 2011 at 2:28 pmI’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.
pigpigscorner says
March 25, 2011 at 3:15 pmLove the tea infusion! So creative!
MaryMoh says
March 25, 2011 at 3:52 pmCold and warming…what a combination!
Nithu says
March 25, 2011 at 5:46 pmMouthwatering. Looks so yummy…
anncoo says
March 25, 2011 at 10:09 pmcool! I love ginger ice cream. Nice presentation 🙂 I made once before ginger ice cream with rum.
Biren says
March 25, 2011 at 10:13 pmWow…with rum! Sounds wonderful!
Yuki Endo says
March 25, 2011 at 10:33 pmExtremely mouth-watering, more so after reading the recipe! The colours look good too, and the candied ginger is definitely a “plus” garnish!
Biren says
March 26, 2011 at 7:14 pmRo-Ri San and I do like this exciting new flavor. Will definitely make it again. 🙂
Maya @ Foodiva's Kitchen says
March 25, 2011 at 10:40 pmWow, teh halia ice cream is really the best Asian flavor one can possibly think of! You’re a genius, Biren… and now you make me want to make similar flavored teh tarik ice creams!
Biren says
March 26, 2011 at 7:11 pmIt’s fun to play around with all these delicious Asian flavors. I am loving this ice cream. 🙂
Kristi Rimkus says
March 25, 2011 at 11:13 pmBiren, this is such a beautiful ice cream. The color is so pretty with the candied ginger and condensed milk spilling down the sides.
Kristi
A little bit of everything says
March 25, 2011 at 11:22 pmginger, tea and condensed milk, what a great combo. the ice cream makes me dream of summer.
Thanks for sharing Biren
Angie's Recipes says
March 26, 2011 at 12:23 amwow The combination of fresh ginger and tea in ice cream sounds heavenly! A perfect treat for F1 racing!
tina says
March 26, 2011 at 12:29 amtempting clicks dear…..ice cream sounds mouthwatering….
Suchitra says
March 26, 2011 at 6:00 amLooks gorgeous and loved the ginger flavor for the icecream! awesome
Pachecopatty says
March 26, 2011 at 10:20 amOh La La Biren, I really like this ice cream and think it would finish off a meal nicely or just by itself on a warm Summer’s day 😉
Nutmeg Nanny says
March 26, 2011 at 12:55 pmLove this ice cream! I have a friend that owns an ice cream shop here in NY and she would love this recipe! I will have to tell her about this flavor…yum!
santosh says
March 26, 2011 at 3:00 pmmouthatering and tempting
1st time here .wonderful space
do visit my blog
Biren says
March 26, 2011 at 7:09 pmHi Santosh! Thanks for visiting! I will visit you soon. 🙂
elisabeth says
March 27, 2011 at 8:41 amSuch 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
Min {Honest Vanilla} says
March 27, 2011 at 9:08 amWow this is a really nice local flavour! Bravo for trying it for the rest of us who just thought about it 🙂 Love the crystallized ginger to finish it off!
kitchen flavours says
March 27, 2011 at 9:51 amThis looks delicious! Love the addition of ginger! Creamy frozen teh halia tarik! Yummmy!
Cooking Gallery says
March 27, 2011 at 3:42 pmI have never tried ginger flavoured ice cream, this sounds so intriguing…:)!!
Lucy @ Lucyeats says
March 28, 2011 at 3:42 amWow, that sounds delicious! Tea and ginger are some of my favourite -and now in ice cream form!!
Julie M. says
March 28, 2011 at 8:47 amBiren,
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.
Lyndsey says
March 28, 2011 at 5:39 pmBiren, 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!
Biren says
March 29, 2011 at 8:18 amYou 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.
Magic of Spice says
March 28, 2011 at 6:28 pmThis is my idea of heaven in a cup!
Ginger and ice cream, glorious 🙂
kristy says
March 29, 2011 at 5:42 amWow 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
Tiffany says
March 29, 2011 at 4:46 pmI wish I had a scoop of this right now! Delicious! Ginger is one of my favorite flavors!
penny aka jeroxie says
March 29, 2011 at 8:22 pmoh YUM… this may be a good winter ice cream… 🙂
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
April 4, 2011 at 3:38 pmI adore ginger. This recipe makes me smile and I can’t wait to make it. I’m not sure if I’ll include the tea since that’s one thing I can’t stand at all, but the rest of it sounds perfect. Many thanks!
Sarah @ Homestyle Cooking Around The World says
February 11, 2012 at 12:19 pmThis is so pretty!!! I bookmarked and “pinned” this recipe to try soon. I love ginger and can’t wait to try this. I need to get an ice cream maker, also 😉
Biren says
February 11, 2012 at 12:22 pmThanks Sarah! This ice cream is really good topped with crystallized ginger. Have not made it for a while. I need to make some soon. 🙂