Pearl Milk Tea Ice Cream
1.
1. Prepare all kinds of ingredients. Pearl Yuanzi is available in freezer bags purchased online, or you can make your own tapioca flour. The pearl balls don’t need to be defrosted first, it and brown sugar can’t be used until the ice cream is eaten.
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2. Boil the milk tea first: Pour the water into a small pot and boil, add black tea, simmer for 1 minute, turn off the heat after the aroma is boiled, cover and simmer for 5 minutes
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3. Pour the milk, boil it, turn off the heat, cool it with ice water and put it in the refrigerator for at least one hour (the milk tea liquid after refrigeration and cooling can be added to the whipped cream)
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4. Take out the refrigerated milk tea liquid, sieve, and filter out the tea foam and milk skin. Press the tea dregs with a small spoon to squeeze out more milk tea liquid, don’t waste it
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5. Set aside 180 grams of milk tea for later use, and add appropriate amount of sugar according to personal taste for the rest, and drink it as a drink after stirring.
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6. Whipping the cream again: add fine sugar to the whipped cream that has been refrigerated overnight, and whip it at a low speed with an electric whisk. Use the ice-cold method)
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7. Mix milk tea and whipped cream: After whipping the whipped cream to a state of flowing slowly, add the cold milk tea liquid, stir evenly, and the milk tea ice cream paste is ready
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8. Then enter the mold: Pour the milk tea ice cream paste into the mold, shake it out a few times, and put it in the refrigerator to freeze until solidified
9.
9. Boil pearl balls and brown sugar liquid (optional): Pour brown sugar and water into a small pot, add the pearls after boiling, simmer for 20 minutes on low heat, and then turn off the heat and simmer for about 20 minutes (do not keep on Boil the pearls into a lump, it will not taste good)
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10. Take the pearl out, rinse with cold boiled water, soak it in a little brown sugar liquid, and put it in the refrigerator
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11. Boil the remaining brown sugar liquid to make it viscous, put it into a small bowl, and put it in the refrigerator as well. The sweetness can be adjusted according to personal taste. 8. Then enter the mold: Pour the milk tea ice cream paste into the mold, shake it out a few times, and put it in the refrigerator to freeze until solidified
12.
12. Final combination: Take out the frozen ice cream, dig the ball with a ball digger, then mix the pearl balls and brown sugar liquid, and pour it on top, and you can eat the delicious pearl milk tea ice cream. It doesn’t matter if you don’t have a ball digger, it’s just that it’s hard to dig a beautiful spherical shape with a spoon.
Tips:
1. This is a fast ice cream that does not need to use an ice cream machine, does not need to freeze the ice cream bucket in advance, does not need to stir during the freezing process, and the finished product will not contain ice residue. It is more fragrant and richer than commercially available ice cream, without the trouble of additives, and can be eaten with confidence.
2. For black tea, choose Earl Grey or Ceylon black tea with strong fragrance, or use tea bags.
3. If you think it is too troublesome to cook pearl balls and brown sugar liquid, you can omit this part. It is also great to eat ice cream
