Tea & Biscuits Ice Cream

Tea is basically the lifeblood of the British people and since moving to the UK in 2012, I’ve adopted this national beverage as part of my regular diet as well. There’s something so comforting about a big mug of English breakfast tea, especially during the cold winter months (and the cold summer days in London, recently!). Yorkshire Tea is my personal favourite, and I enjoy my tea with a splash of milk and no sugar.

That being said, I’ve loved milk tea long before coming to England – in Hong Kong, milk tea is also a staple in cha chaan tengs (a typical fast food restaurant that serves a fusion of Chinese/Western cuisine – I’m getting nostalgic just thinking about them). Hong Kong-style milk tea is has a distinctively smooth and deep tea flavour and it’s so delicious whether served hot or over ice. It’s made using black tea, evaporated milk and sugar, but what makes the tea so incredibly smooth is that the tea leaves are strained using a sack-cloth back (kind of like a silk stocking, which is why it’s sometimes called ‘pantyhose’ tea!).

This ice cream recipe celebrates both versions of the humble milk tea, and I hope I’ve done it justice!

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Inspiration

Via Tokyo (Shop 1A-1B, G/F, Leishun Court, 106-126 Leighton Road, Causeway Bay)

Via Tokyo is one of Hong Kong’s most popular dessert cafes, serving a range of Japanese desserts and in particular, the most indulgent soft serves. Their classic flavours include Matcha (this in itself is worth a separate post), Hokkaido milk and Hojicha, but for awhile they had an amazing Royal Milk Tea flavour, which inspired me to create this recipe!

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Creation

To take my milk tea flavoured ice cream to the next level, I decided to add some texture by crumbling one of my favourite biscuits into the mix – chocolate digestives! Not proud to admit that I devoured many packs of these biccies whilst at university (seriously, the chocolate caramel version is crack to me).

I used my usual custard base, but steeped several tea bags’ worth of Yorkshire Tea in the milk & cream mixture for an hour before adding the egg yolks and remaining sugar. To achieve the silky smooth texture, I passed the ice cream mix through a sieve a couple of times before churning it in the machine.

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I’m so happy with how this ice cream turned out in the end – there’s a lovely tea flavour, it’s not too sweet and the bits of chocolate biscuit make this dessert so addictive!

Let me know what your favourite tea and biscuit combination is in the comments below – unless you’re more of a coffee person… πŸ˜› Thanks for making it all the way down this fairly long post – hope you liked it!

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