Description
Cool off with this frozen treat. Boba ice cream is customizable, delicious, and requires minimal cooking time.
Ingredients
Units
Scale
- 1/2 cup quick-cooking tapioca pearls
- 4 black tea bags
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/2 cup white sugar
- 1 pinch salt
- 4 egg yolks
- 2 tbsp brown sugar
- 1 tbsp molasses
- 2 tbsp water, plus 1 tsp water separated
- 1 tsp cornstarch
Instructions
- Cook the tapioca pearls according to the package instructions. Overcook them by a minute or two, so they don’t become hard when they freeze. Set aside.
- Make the brown sugar syrup: Dissolve 1 teaspoon of cornstarch into 1 teaspoon of water. Combine the brown sugar, molasses, and 2 tablespoons of water in a medium saucepan.
- Bring to a boil, constantly stirring, until the mixture thickens. Once thickened, spread on a plate and place in the fridge to cool completely.
- Make the milk tea ice cream base: In a medium saucepan, combine the milk, cream, sugar, salt, and tea bags until the sugar dissolves. Stir frequently.
- Whisk the egg yolks in a separate bowl.
- Temper the egg yolks: While whisking the egg yolks, slowly pour half of the saucepan mixture into the egg yolks. Then, pour that mixture back into the saucepan and return to medium heat.
- Continue heating and stirring until the mixture reaches 170 degrees Fahrenheit. It should be thick enough to coat the back of a spoon.
- Remove the tea bags and strain the tea if necessary.
- Cover and chill for at least 4 hours.
- Once chilled, churn in an ice cream maker according to the manufacturer’s directions.
- Drizzle a spoonful of the brown sugar syrup into ice cream molds.
- Fill the mold partway with churned ice cream and add a popsicle stick.
- Drizzle more brown sugar syrup, add prepared tapioca pearls, and fill the rest of the way with ice cream.
- Tap molds lightly on the countertop to get rid of any air bubbles.
- Freeze for at least 4 hours.
Notes
- Use green tea, fruit tea, herbal tea, matcha tea, or Thai tea instead of black tea.
- In addition to tapioca pearls, you can add fresh fruit, sprinkles, or cookie crumbles to your boba ice cream.
- Use chocolate syrup or caramel syrup instead of brown sugar syrup.
If you don’t have ice cream molds, freeze the ice cream for at least 4 hours after churning. Once frozen, scoop out your desired amount of ice cream, drizzle with brown sugar syrup, and top with tapioca pearls.
- Prep Time: 10 minutes
- Cook Time: 15 minutes