Chock full of almond cookies, sliced almonds, and swirled with homemade dulce de leche, this milk tea ice cream is my rendition of the disappointing Hong Kong Milk Tea with Almond Cookies from Humphrey Slocombe. I used Salt and Straw’s ice cream base but replaced all the white sugar for black sugar.
Ingredients
Base
- ½ cup (100 grams) black sugar
- 2 tbs milk powder
- ¼ tsp xanthan gum
- 2 tbs corn syrup
- 1 1/3 cups whole milk
- 1 1/3 cups cream
- 1 tbs good quality black tea (around 2 tea bags)
Mix Ins
- 1/2-2/3 cup crushed almond cookies
- 3 tbs dulce de leche
- 1/4 cup sliced almonds
Procedure
Heat the milk and corn syrup in a pot on medium low heat. Mix sugar, milk powder, and xanthan gum together. Pour the mixture into the milk, mixing all the while. Don’t let it boil. Once all the sugar has dissolved, place the tea in and take off the heat. Add in the cream and transfer to the fridge overnight. The next day, pour the base through a strainer to strain out the tea leaves. Churn the ice cream based on your ice cream machine’s instructions. Once the ice cream has fully churned, dump in your mix ins and stir to combine. Place in your ice cream container and freeze for a minimum of 4 hours before scooping. Or you can eat it it right out of the machine, I won’t judge 🙂
Stop and Smell the Flours 