Milk Tea Ice Cream with Honeycomb and Brioche Crumb

Creamy, indulgent milk tea ice cream with honeycomb and brioche crumb.

Milk tea ice cream with honeycomb and brioche crumb

Where do ideas come from? Are they born out of a practical need, a means to fix a problem. Or are they more ethereal, an energy source all of their own choosing us when we are open to accepting and nurturing them, as writer Elizabeth Gilbert describes in her book ‘Big Magic‘ which is an excellent read by the way. Although I love this concept and hope this is true, I am a little sceptical. I believe ideas are the end point, the joining of lots of little snippets of information, words, pictures, experiences we consume over a period of time whether that’s over our whole lives or just a few hours. So quite often we genuinely don’t know where the idea came from.

Milk tea ice cream with honeycomb and brioche crumb

Milk tea ice cream with honeycomb and brioche crumb

Its the same for recipe development. I truly believe there is probably no 100% original recipe. It is virtually impossible to avoid consuming outside influences, unless we have been isolated on a desert island for most of our life. Anyway this tangent started because i sat down to write this post and thought why did i decide to make this ice cream, where did the idea come from. Its obviously not original, tea ice cream, honeycomb and brioche crumb have all been made before. Yet I cannot pinpoint a specific thing that triggered the idea. Sometimes I think I have  a starting point for a recipe, either a colour palette I want to use, an ingredient, a flavour combination, the desire to just make ice cream or cake, a happy accident or maybe just a word. Anyway however it came to be I’m very happy it did because this milk tea ice cream is heavenly.

Milk tea ice cream with honeycomb and brioche crumb

Milk tea ice cream with honeycomb and brioche crumb

The ice cream is very creamy and quite rich but there is just enough tannin from the tea to cut through the creaminess a little. The addition of the honeycomb and brioche crumb is so good. The honeycomb adding a crunchy texture and hit of caramel. The brioche crumb softens slightly to add a chewy almost cookie dough like texture which I absolutely loved. I still have a little of this ice cream left but I’am savouring it. This time last year I made a delicious lychee and hibiscus ice cream which you can check out here.

What do you think about ideas, where do yours start from?

Have a lovely week everyone, thanks for reading. x

Milk tea ice cream with honeycomb and brioche crumb

Milk Tea Ice Cream with Honeycomb and a Brioche Crumb

Milk tea ice cream with honeycomb and brioche crumb Takes 8 hours for the ice cream. This recipe uses an ice cream maker.

Ingredients

For the ice cream

  • 300 ml Double cream
  • 150 ml Whole milk
  • 150 ml Condensed milk
  • 70 g Caster sugar
  • 1 tsp. Vanilla essence
  • pinch Salt
  • 3 Tea bags
  • 4 Egg yolks

For the honeycomb

  • 200 g Caster sugar
  • 5 tbsp. Golden syrup
  • 2 tsp. Baking soda/ Bicarb

For the brioche crumb

  • 2 Slices Brioche bread
  • 2 tbsp. Unsalted butter
  • 1 tbsp. Brown sugar

Instructions

For the ice cream

  1. In a pan add the cream, milk, condensed milk, sugar, vanilla and salt and bring to a simmer until the sugar has dissolved. Remove from the heat and add the teabags leave to steep for about 20 mins.
  2. Squeeze and remove the teabags. In a bowl add the egg yolks, slowly add the cream mixture to the egg yolks whisking continuously. Pour the mixture back into the pan and heat on a low heat until the mixture thickens stirring constantly. Strain the mixture into a bowl, cover and chill until completely cool for about 3 to 4 hours.
  3. When cool add to your ice cream maker and churn (follow your ice cream makers instructions) pour into a container seal and freeze for about 4 hours.

For the honeycomb

  1. Grease a baking sheet. In a pan add the sugar and golden syrup and heat on a low heat until sugar dissolves. Turn up the heat and continue to cook until sugar turns a golden amber colour. Remove from the heat and with a wooden spoon mix in the bicarbonate soda. The mixture will froth up. Pour onto the baking sheet and quickly spread out. Leave to set for about 1 hour. Break up the honeycomb into small pieces or blitz to a crumb in a food processor.

For the brioche crumb

  1. Blitz the brioche to a crumb in a food processor. Melt the butter in a pan add the crumbs and cook for a few minutes until golden stir in the sugar. Pour into a bowl and leave to cool.
  2. Serve the ice cream with topped off with the honeycomb and brioche crumbs.
  • This looks and sounds amazing! I haven’t made homemade ice cream in a while, but may have to try this one 🙂

  • This looks so delicious! I’ve never tried making homemade ice cream before, so I’m really looking forward to trying it. Thank you for sharing your recipe!

  • Which tea did you use to make this ice-cream with? It looks heavenly good! And can I just say that I’m in love with your photography composition and style! Not to mention the lighting. <3

  • Wow! This ice cream looks spectacular! Loving that original and delicious combination, ice cream with brioche crumb?…I’m in! 🙂
    I think my ideas mostly start from cravings, hehe, though Pinterest is also a great source of inspiration. lol
    Your pictures look more and more beautiful each week. <3

    • Thank you Gemma, yes cravings is often a starting point sometimes I will just see someone eat something on tv and I cant get it out of my head until Ive had it. xx

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