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Humphrey Slocombe has partnered with chef Melissa King, who specializes in California cuisine fused with Asian flavors, to create this Hong Kong Milk Tea Ice Cream. King, who grew up drinking Hong Kong style milk tea and nibbling on traditional almond cookies, wanted to convert those flavors into an unforgettable ice cream experience. With Numi Black Tea as the milk tea base, they folded in almond cookies that the team over at Humphrey Slocombe developed. The cookie chunks helps provide a chewy and nutty texture that balances perfectly with the creamy ice cream.
Ingredients: heavy cream, non fat milk, almond cookie (enriched unbleached flour [wheat flour, malted barley flour, niacin, iron, thiamine, riboflavin, folic acid], unsalted butter [pasteurized cream, natural flavorings], sugar, almonds, egg, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), almond extract [water, alcohol (32%), and oil of bitter almond)], black tea, sugar, condensed milk [milk, sugar], buttermilk, sugared egg (pasteurized egg yolk, sugar), kosher salt, guar gum, locust bean gum.
Contains: milk, egg, wheat, tree nuts.