Milky Mini Ice Cream with Jasmine Tea

Name: Milky Mini Ice Cream with Jasmine Tea
Yield: 10 servings
Cuisine: American
Ingredients: 150 ml Milk; 1 bag Jasmine tea; 1 1/2 tbsp ◎ Condensed milk; 1 tbsp ◎ Skim milk; 1 tsp ◎ Katakuriko

cookpad.japan @cookpad_jp

I'm a huge fan of this "Jasmine Milk Tea". I thought it might be as amazing if it were made into ice cream, and I became hooked on it as I was trying it out. So, I posted this recipe here sort of for my own reminder.

The ice cream becomes more milky if you use condensed milk, but you can actually use any other sweeteners of your choice. For example, if you're using honey, use 1 heaping tablespoon. Or, if you're using artificial (oligosaccharide) sweetener, use 2 tablespoons. Recipe by miyuki12

cookpad.japan @cookpad_jp

Saved

Ingredients

10 servings

150 mlMilk
1 bagJasmine tea
1 1/2 tbsp◎ Condensed milk
1 tbsp◎ Skim milk
1 tsp◎ Katakuriko

Saved

Steps

1

Heat the milk in a small pan without letting it boil. Add the jasmine tea to steep.
2

Remove the jasmine tea. After the milk cools down slightly, mix in all the ◎ ingredients. Strain the mixture if it's lumpy.
3

Pour into small silicon cups. Freeze to harden.
4

Done!
5

Put them into a plastic bag and wait for it to defrost partially to make some hand-kneaded ice cream. Please wait until it's half thawed if it hardens completely.