Hello!
I’ve created an ice cream inspired by Tiger Milk Tea! It’s a milk tea ice cream base, brown sugar swirl, and chewy boba pearls!
I think this recipe came out wonderfully! It did take some time because I made my own boba, but I think you could get similar results using microwavable boba! The boba must be freshly cooked. After 2-3 hours the boba will harden and lose its chewiness. I cooled the syrup and boba in the fridge for about an hour before churning.
I’ll post the full recipe in the comments below!
by BigTiddyCitie
2 Comments
This is recipe for the boba and swirl. I doubled the swirl recipe because it wasn’t enough for my liking.
(https://twoplaidaprons.com/brown-sugar-boba-ice-cream-bar/)
I’ll list the ingredients for the boba and swirl at least!
For the boba:
– 25 grams water (roughly 5 teaspoon)
– 20 grams Taiwanese black sugar (about 5 teaspoons; or brown sugar)
– 50 grams tapioca flour (roughly a skimp ⅓ cup, highly recommend using a scale)
Sugar soak:
– 1/4 cup Taiwanese black sugar & 1/4 cup water
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Brown sugar swirl:
– 60g (4Tablespoons) Taiwanese black sugar
– 60ml (4 Tablespoons) water
– 2 teaspoon cornstarch + 2 teaspoon cold water
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Milk tea using S&S base:
– 100g white sugar? (0.5 cups)
– 15g dry milk powder (2 tbsp)
– 1/4 teaspoon xanthan gum
– 44g light corn syrup (2 tbsp)
– 326g cups whole milk (1.33 cups)
– 320g cups heavy cream (1.33 cup)
– 4g of loose leaf black tea (2 tablespoons)
Combine all the ingredients in a saucepan except for heavy cream and black tea.
Heat the milk mixture until everything is dissolved. Once dissolved, heat until the milk until it reaches 162°F (72°C), stirring occasionally. Remove from heat and mix in the black tea. Let steep for 4-8 mins, or until it reaches the desired strength of flavor. Strain the tea through a fine-mesh strainer
Combine the remaining ingredients and the milk tea. Chill until cold and age overnight.
Once the base is chilled, prepare the boba and swirl. Let the boba and swirl chill for 60-90 minutes in the fridge before churning the ice cream.
Add the boba in the last 5 mins of the churn, make sure to add as little of the soaking liquid.
Once ready, layer and then swirl with the brown sugar swirl!
Enjoy!
Nice, I’ve wanted to do a bubble tea ice cream for a while. Did the pearls stay chewy in the freezer? They didn’t freeze into rocks?