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)
(makes about 1.5 quarts/6 cups Ginger Tea Ice Cream)
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