really random posts about food, eating well and healthy, my life, chocolates and dramas!

334: Teh Tarik Ice Cream

At the request of the sister, I made her teh tarik ice-cream. Got inspired from the recipe from Almost Bourdain.

Adapted the recipe and this is my version of teh tarik ice-cream! The ice-cream is REALLY good and creamy. The exact same taste and flavour as Island Creamery’s and I’m not kidding or praising my own ice cream. Used a 2:1 cream/milk ratio as this has worked perfectly well for me the past many times with David Lebovitz’s ice-cream recipes! Sorry for the ugly blobs/lumps on the ice-cream. I’m not too particular about the surface being ultra smooth as all I wanted to do at the moment was to FREEZE the ice-cream!

Teh Tarik  Ice Cream
Makes 1 quart


500 ml cream
250 ml milk
9 Lipton tea bags (or any red/black tea)
5 egg yolks
6 tbsp sweetened condensed milk


  1. Add cream, milk and tea  bags in a saucepan and gently heat until just below boiling point.
  2. Remove from heat and let tea leaves infused for 30 minutes.
  3. Beat egg and sweetened condensed milk with an electric mixer until color turned pale.
  4. Add the milk mixture and whisk until combined.
  5. Pour the mixture into a double boiler and simmer slowly under the mixture thickens and coats the back of a wooden spoon.
  6. Cool the custard mixture and churn in ice cream maker.

Maybe the next time round, I’ll infuse the tea for a longer period and add in just 1 more tea bag!


One response

  1. Lucie

    Is it possible to make this ice cream without the egg yolks? Will I use corn starch as a thickener?

    April 9, 2012 at 5:27 pm

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