Milk tea ice cream + candied croissant

Elle

pooboobakes

Milk tea ice cream + candied croissant

Serves

2

Cook

20 mins

Prep

5 mins

Difficulty

easy

I’ve always wondered how well milk tea would fare with something caramelised and crunchy, and found out today that this combo is TO DIE FOR. This no-churn ice cream only takes 3 ingredients and is perfect for making at night on a whim to whip out for the afternoon. It’s got a strong tea flavour, and combined with the condensed milk and cream, it’s like an extra condensed cup of milk tea

dessertssnacksamericanice cream

Ingredients

500ml double cream

200ml condensed milk

2 tsp honey

1 stale croissant

7 tea bags

10g butter

Instructions

Step 1

Heat the cream till it’s mildly simmering, then steep the tea in (cut them out from the bag)

Step 2

Cool the cream until completely cold to touch

Step 3

Whip the cream to medium stiff peaks

Step 4

Pour in the condensed milk and whip slightly until combined

Step 5

Pour into a container and freeze overnight

Step 6

Take it out of the fridge around 10 minutes before serving for it to soften!

Step 7

Heat the butter until melted, and press the croissant down onto it

Step 8

Squeeze a little bit of honey (just enough to spread it over thinly) on both sides

Step 9

Cover with foil or parchment and press down with a heavy pan

Step 10

Cook until nicely brown and caramelised

Step 11

Cool until crispy