Brown Sugar Boba Ice Cream Bar Recipe
Chewy and sweet Brown Sugar Boba Ice Cream Bars that taste just like bubble tea! Made entirely from scratch!
Equipment
- 1 popsicle silicone mold
- ice cream maker
Ingredients
For the boba ice cream base
- 1 whole egg, medium
- 1 egg yolk, medium
- ¼ cup brown sugar (50 grams)
- ⅛ teaspoon salt
- ½ cup whole milk (100 grams)
- 1 cup heavy cream (220 grams)
- 4 black tea teabags*
For the Boba Pearls
- ¾ cup sweet glutinous rice flour* (80 grams)
- ⅓ cup brown sugar
- 6 tablespoons boiling water
- black food coloring, optional
For the brown sugar syrup
- ½ cup brown sugar
- ¼ cup water
- 1 teaspoon cornstarch
- 1 teaspoon cold water
Instructions
Making the Boba Ice Cream Base:
- In a medium bowl, whisk eggs, salt and brown sugar until fully combined and smooth.
- In a medium saucepan, combine milk and heavy cream. Cook over medium-low heat, stirring often, until steaming and small bubbles form at edges.
- Remove from heat and cover with a lid, then let steep for 5 minutes. Using a fine sieve, strain the mixture to remove the tea leaves.
- Gradually pour some of the hot milk mixture into the eggs while whisking continuously to temper them.
- Return tempered milk mixture to saucepan. Cook over medium-low heat, stirring often, for about 5-6 minutes or until thick enough to coat the back of a spoon. If using a food thermometer, the temperature should read maximum 180°F (80°C).
- Pour the hot custard into a bowl to prevent overcooking. Cover the bowl with plastic wrap, then let it cool down to room temperature before transferring to the fridge. Refrigerate for at least 2-3 hours or overnight before churning.
- Pour chilled custard into ice cream maker. Churn according to manufacturer’s instructions until thickened.
Making the Boba Pearls:
- In a small bowl, combine glutinous rice flour and brown sugar. Pour in boiling water and stir vigorously until a sticky dough forms. Add food coloring if desired.
- On a lightly floured surface, knead dough briefly until smooth. Pinch off small pieces and roll between palms to make boba balls.
- In a saucepan bring water to a boil. Add boba pearls, reduce heat to medium, and simmer until they float to the surface.
- Drain boiled pearls and add to saucepan with brown sugar. Simmer over medium heat until glossy. Let cool completely.
Making the Syrup:
- In a small saucepan, combine brown sugar and water. Simmer over medium heat until sugar dissolves.
- In a small bowl, stir together cornstarch and cold water. Add slurry to sugar syrup and cook until thickened. Remove from heat and cool down completely.
Assembling the Molds:
- Pour syrup into a squeeze bottle or piping bag. Pipe a layer of syrup into ice pop molds in a zigzag pattern.
- Add boba pearls, gently pressing them into the syrup.
- Scoop soft-serve ice cream on top to fill mold and smooth out with a spatula.
- Top with more syrup and pearls. Insert ice pop sticks, then freeze until solid.
Notes
- Teabags can be replace with loose leaf tea. In this recipe you would need 4 teaspoons of loose leaf black tea. Don't forget to strain the mixture to remove leaves.
- Sweet glutinous rice flour is also called Mochiko in Japanese shops. It cannot be replaced with plain rice flour or tapioca starch.
- Nutritional value is estimative only and is calculated per serving, without any additional toppings. This recipe makes 6 medium ice cream bars.
- Storing: keep in the freezer in an airtight container for up to 2-3 weeks. Consume within a few days for the best texture.
Nutrition
Calories: 328kcal
Tried this recipe?Let us know how it was!