Ingredients

The following ingredients have 4 Servings
  • 1½ cups whole milk ((360ml))
  • ¾ cup sugar ((165g))
  • 4 oz mature ginger ((peeled and smashed) (113g))
  • 4 unflavored black tea bags
  • 2 cups heavy whipping cream ((480ml))
  • Crystallized ginger ((chopped) (optional))
  • Condensed milk ((optional))

Instruction

  • Freeze ice cream bowl for 24 hours.
  • Heat whole milk, sugar, and ginger in a medium sized saucepan over medium low heat. Do not allow milk to come to a boil. Stir until sugar melts. Turn off stove.
  • Steep unflavored black tea bags in milk mixture for 5 minutes. While tea bags are steeping, press them gently with a spatula to release more tea into the milk.
  • Remove tea bags and ginger. Alternatively, ginger may be left in the milk mixture for a stronger flavor.
  • Pour in heavy whipping cream and stir to combine. Cover and refrigerate overnight.
  • Place frozen bowl on base of ice cream maker and turn it on.
  • Remove ginger if left in the milk mixture overnight.
  • Give chilled mixture a good stir before pouring into frozen ice cream bowl. Churn until desired consistency, about 15 to 20 minutes.
  • If you prefer a firmer consistency, transfer ice cream to a container and place in freezer for a couple of hours.
  • Serve with desired toppings.