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yuanyang coffee-tea ice cream with condensed milk crumble

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coffee-tea (hong kong yuanyang) ice cream | two red bowls

coffee-tea (hong kong yuanyang) ice cream | two red bowls
Ceramics: Little Upside Down Cake; The Fortynine Studio, Akiko Graham via The-Commons; woodwork: Nershi Woodworks.

Hi friends! Can I say I missed you guys? I know it’s only been a week, but somehow it feels longer since I last sat down for a peek into the blog world. Maybe because it’s been a smidge hectic around here lately. That seems to be the case for every lawyer-type friend I know these days, which is a weird thing for the middle of a hazy hot summer. But there’s usually a mass exodus in August where every other partner disappears on vacation and the firm falls into a sleepy lull that seems more fitting for the summertime — so I guess the rush might be getting everything in order before, as they say, the cats go away. (And the mouse can sit on her computer and read blogs.)

Until then, though, we have ice cream! Because you can never be too busy for ice cream, especially one with a welcome caffeine punch. This one has a double-dose from both coffee and black tea, a homage to the milky Hong Kong hybrid I’ve mentioned briefly before.  Yuanyang speaks to my indecisive heart in the most satisfying way — instead of making me choose between my favorite, coffee, and my other favorite, smoky Hong Kong milk tea, it mixes it all up into one creamy cup.  And it turns out it’s just as lovely in ice cream — if not even better, with chewy frozen swirls of condensed milk laced throughout.

I tried two approaches for freezing up yuanyang — one is a traditional churned ice cream (made with a Jeni’s base, because of course) and for my friends without ice cream machines, the other is a quicker no-churn recipe that uses one of my favorite Season with Spice products, yuanyang mix.   The churned recipe came out stronger and smokier in its tea flavor in particular, but the no-churn version is a bit sweeter and gentler, and I liked that it uses condensed milk, which, after all, is sometimes what goes into traditional Hong Kong milk tea.  In the end, I loved them both for their own reasons, so both are below!  And to finish it off, I made a quick condensed milk crumble inspired by Momofuku Milk Bar’s milk crumbs (last week Momofuku, this week Milk Bar!).  They’re chewier and softer than regular milk crumbs, but firm up quickly when cold, and I thought they were perfect as a toothsome something extra on top.

Hope you’re having wonderful Wednesdays!

coffee-tea (hong kong yuanyang) ice cream | two red bowls

coffee-tea (hong kong yuanyang) ice cream | two red bowls

coffee-tea (hong kong yuanyang) ice cream | two red bowls

coffee-tea (hong kong yuanyang) ice cream | two red bowls

coffee-tea (hong kong yuanyang) ice cream | two red bowls

Print

Yuanyang coffee-tea ice cream with condensed milk crumble.

Print Recipe

Ice cream base adapted, as always, from Jeni’s Splendid Ice Creams. Milk crumble inspired by Momofuku Milk Bar. This recipe does require an ice cream machine, but see Notes for a no-churn adaptation!

Ingredients

Scale
  • for the ice cream:
  • 2 cups milk
  • 4 tsp cornstarch
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tbsp light corn syrup
  • 1/4 tsp kosher salt
  • 2 tsp instant espresso powder
  • 1/4 cup (4 tbsp) loose leaf black tea (Chinese black teas are wonderful, but most any black tea will work just fine; I used Keemun Hao Ya ‘B’)
  • 3 tbsp (1 1/2 oz) cream cheese, softened
  • 1/2 cup sweetened condensed milk (plus more for serving)
  • for the milk crumb:
  • 3/4 cup (60g) milk powder, divided
  • 1/2 cup (63g) flour
  • 2 tbsp (12g) cornstarch
  • 2 tbsp (25g) sugar
  • 1/4 tsp kosher salt
  • 2 tbsp (27g) butter, melted
  • 2 tbsp sweetened condensed milk

Instructions

  1. In a bowl, stir together the cornstarch and 1/4 cup of the milk, and set aside. In a medium pot, whisk together the remaining milk, cream, sugar, syrup, salt, and espresso powder. Bring to a boil over medium-high heat and cook for 4 minutes, stirring continuously. If the mixture becomes too frothy and threatens to boil over, partially or totally remove from heat for a few seconds until it calms. I found that scooting the pot halfway off the burner and continuing to cook worked well.
  2. After 4 minutes, remove the pot from the heat and add the tea leaves. Let steep for about 10 minutes, then whisk in the cornstarch-milk slurry and turn the heat back to medium-high. Return the mixture to a boil and cook for about a minute more, stirring continuously, until thickened. Strain the hot mixture through a fine mesh sieve into a large bowl, pressing on the tea leaves to extract the most flavor.
  3. Place cream cheese in a bowl and pour in a small amount of the hot milk mixture. Whisk until smooth, or use an immersion blender to get out the lumps. Whisk in the remaining milk mixture, then pour mixture into a plastic bag, seal, and submerge in a bowl of ice water until chilled.
  4. Once cold, pour mixture into an ice cream maker and process according to manufacturer’s instructions. (Note: If you don’t have an ice cream maker, see Notes for a no-churn adaptation.) Transfer to a 9×5” loaf pan in layers, drizzling with sweetened condensed milk every so often. Chill in freezer until solid, about 4 hours or overnight.
  5. While the ice cream is freezing, make the milk crumb. Preheat the oven to 250°F. Combine 1/2 cup milk powder, flour, cornstarch, sugar, and salt in a medium bowl. Fold the melted butter and sweetened condensed milk into the dry ingredients until the mixture starts to come together and form small clusters.
  6. Spread the clusters on a parchment- or Silpat-lined baking sheet and bake for 20 minutes, or until crumbs are sandy in texture but still pale.
  7. Crumble clusters to your desired size, then toss with 1/4 cup additional milk powder until evenly coated. Enjoy over ice cream and more condensed milk!

Notes

For a no-churn version, use 2 cups heavy whipping cream, 2 tbsp yuanyang mix, and 1 14-ounce can sweetened condensed milk.

Heat a few tablespoons of the cream in a small saucepan or the microwave until warm, then whisk in the yuanyang mix until smooth. Chill thoroughly until very cold, then add to the remaining cream (which should also be as cold as possible) and use an electric mixer to whip the cream to medium peaks. Whisk one-third of the cream into the condensed milk, then fold in remaining whipped cream until incorporated. Pour into a 9×5 loaf pan. If you like, you can pour the mixture into the tin in layers, alternating with swirls of condensed milk. Freeze until firm, about 6 hours or overnight. Note that this recipe can sometimes turn out sweet for some folks — if you tend to find things sweet, reserve a fourth of the condensed milk and taste the mixture after you’ve folded in the whipped cream. If not sweet enough at that point, add the remaining condensed milk.

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  1. Amanda | What's Cooking

    This looks amazing. Great touch with the milk crumbs. In a huge fan of momofuku anything. What a delicious ice cream. I’ve been avoiding making it becausr no churn doesn’t taste the same, but this has convinced me that is worth a go. I know what you mean when you miss the blog even though the same amount of time has passed. It’s not in your head the same way when your focus has to shift toward less creative work. Great food and photos as always. I’d love some of this ice cream right now! Xo

    Reply

  2. danube66

    This is going on my list to make! The milk crumb is intriguing – it sets it apart from all the other Vietnamese coffee ice cream recipes I’ve seen. I also like the addition of black tea. Great recipe, gorgeous photography!

    Reply

  5. honeyandgazelle

    Oh gosh, I love yuanyang-anything. It is a common drink in Singapore as well (where I come from) and such a refreshing drink on a hot humid day. Thanks for this recipe! I can’t wait to try it. 🙂

    X Min, honeyandgazelle.wordpress.com

    Reply

  7. Erika

    I love how you combine flavors to create pure amazingness.. this ice cream is major example of that.. I mean condensed milk crumbles.. Hello!

    Reply

  10. Anonymous

    looks delicious! will have to try to no-churn version. 🙂 quick question–where did you buy the cute journal to write down your recipes/ideas? thanks!

    Reply

  13. Sydney | Modern Granola

    This looks incredible! Is it weird that I want to make the milk crumb and eat it alone? I’m sure it’s fab with this gorgeous ice cream too. I’ve never tried Jeni’s Splendid, but I’ve only ever heard rave reviews. Looks like I have some delicious investigating to do!
    xx Sydney

    Reply

  16. Lindsey

    holy moly, those milk crumbs! this sounds like the perfect combination of caffeinated ice cream. oh and that jeni’s ice cream; every time i pass it in the super market i can’t help but drool over all of the amazing flavors. love all the bright whites going on here, just too dreamy! xo

    Reply

  17. Sarah // The Sugar Hit

    I love this! I was justreadying about yuanyang the other day – I’m actually researching it for a lil’ side project. So this is totally serendipitous. And it sounds delicious. As a very indecisive person I love one less decision to make come ice cream time.

    Reply

  19. Jessie Snyder | Faring Well

    This may be the most creamy, dreamy ice cream I’ve ever seen. Swirls of frozen sweetened condensed milk throughout?! You kill me. So lovely, Cynthia! Good luck at work with the everyone out of town – hopefully it calms down soon! Hugs! <3

    Reply

  23. Hannah

    I remember being so bemused by the coffee-tea concept when one of my colleagues first handed me coffee-tea bag. But it totally makes sense, I mean, I love coffee and I love tea.. sooooo…

    PS I have to say your recipe notebook looks so much neater than mine. For some reason I forget how to write properly when I’m writing things in it, I think because I get too excited and I’m like, future me will just have to figure out what I meant by all of these incomprehensible scribbles. 😛

    Reply

  24. alanafixfeastflair

    YAYY for the August calm, which hopefully started early, like, idk, this afternoon cause HOLY crappola, tomorrow’s August 1st. How is that even possible? Anyway, this ice cream is dreamy and you are the first person to turn me onto yuanyang coffee so it seems only fitting that you’d show me the beauty that is yuanyang coffee ice cream with THOSE milk crumbles. Killing it. Seriously, killing it.

    Reply

  25. genevieve @ gratitude & greens

    Ice cream does magically make most things better! I loved getting this drink in HK diners when I was younger. It’s just so good. And I would enjoy it with a piece of condensed milk toast… gahhhh, so good, but so painful for my tummy nowadays. I love the flavours going on here and the condensed milk crumble is genius! I am always amazed with the creations from/inspired by Christina Tosi at Momofuku. So much brainy creativity!

    Reply

  26. Ellie@fitforthesoul

    I’m incredibly super glad you posted both recipes!!!! Like, like, like, I’ve been wondering how to make amazing ice cream, and I’ve been wanting to make crumbles but didn’t know where to start…Excited doesn’t describe my feels, you feel? Ps: Hoping you have a super blessed weekend filled with miracles of all sorts, Cynthia! <3

    Reply

  32. Caz Ludtke

    I grew up in Singapore so I’m very familiar with yuanyang, one taste of this ice cream transported me back to the coffee shops I use to frequent there. Most recipes I can’t help but tweak in some way, make it more to my taste, but this was fantastic, I wouldn’t change a thing. I made this ice cream to go along with steamed custard buns for my own food blog, it was a great combination.

    Reply

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