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Bubble Tea Ice Cream

Prep Time20 mins
Cook Time30 mins
Servings1 quart
AuthorMelissa Lee


  • 2 Medium pots
  • Liquid and dry measuring cups
  • Measuring spoons
  • One medium bowl
  • One large bowl
  • Whisk
  • Rubber spatula
  • Infrared thermometer
  • Fine-mesh strainer
  • Ice cream maker


Ice cream base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 120 grams sugar
  • 45 grams loose Thai tea
  • 1 teaspoon kosher salt
  • 6 large egg yolks

Boba topping

  • One bag of boba
  • 2 tablespoons honey


To make the ice cream

  • Place 45 grams of loose Thai tea leaves into a teabag.
  • Place milk, heavy cream, and Thai tea bag in a saucepan and heat until scalded. Set aside and let steep for 30 minutes.
  • Whisk yolks and sugar in a separate bowl until it’s in the ribbon stage and a light yellow color.
  • Temper cream mixture into yolk sugar mixture until combined and return to the stove. Continuously stir until thickened or until the nappe stage. Do not go over 180°.
  • Strain into an ice bath to cool. Chill in the refrigerator until completely cooled.
  • Place into an ice cream machine and follow the manufacturer's directions.
  • Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately—it will be the consistency of gelato.

To cook the boba

  • Turn the heat to medium and cook the boba for 12 to 15 minutes.
  • Remove the pan from heat, cover, and let the pearls sit for another 12 to 15 minutes.
  • Stir in 2 tablespoons of honey to the cooked boba. Set aside to cool.


Time management tip

Start ice cream base the day before churning.

Storage Tip

The ice cream will keep frozen for up to 7 days.

Chef’s Note

The key is to find a tea you love—it will make a real impact on the quality of your ice cream.

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