This ice cream has become a family favorite and disappears quickly once it's made. The condensed milk not only gives it the classic milk tea flavor, but the extra protein in it reduces the formation of ice crystals, making the ice cream super smooth and creamy. The black sugar syrup is a popular accompaniment to Taiwanese bubble tea because of the bittersweet flavor and the attractive visual contrast. The tapioca pearls known as boba gives adds a fun chewy texture. We like adding it while it is lukewarm so that it is still nice and soft.  You can fold the boba into the ice cream before it hardens, which will give the boba a firmer texture.

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Cuisinart ice cream maker: https://amzn.to/38pgWsP
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Recipe: http://bit.ly/2WBb6z2
INGREDIENTS
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12 teabags black tea
1 1/2 cups milk
1 cup heavy cream
10 oz sweetened condensed milk
6 egg yolks
Black Sugar Syrup
1 cup black sugar or dark brown sugar
1/2 cup water
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INSTRUCTIONS
1. Submerge the teabags in milk, cover, and place in the refrigerator overnight.
2. Remove the teabags and add the rest of the ingredients. Whisk until well combine and strain out any solids.
3. Cook the mixture in a double boiler until it reaches 170 F
4. Strain the mixture, place plastic wrap directly onto the mixture and place in the refrigerator until cold.
5. Pour mixture into ice cream maker and churn for no more than 20 minutes.
6. Scoop ice cream into a container and place in the freezer until it has hardened.

Black Sugar Syrup
1. Combine sugar and water in a pot and simmer until the sauce has thickened.
2. Place syrup in container and let it cool completely