In this Tagalog‑English cooking tutorial, the presenter walks through a homemade milk‑tea ice‑cream recipe. She starts by selecting full‑cream fresh milk (IJOLLY brand) and plain black tea (or alternatives like Earl Grey), using 4–8 tea bags depending on desired strength. The tea is steeped over low‑medium heat, then removed after about five minutes. Two tablespoons of cassava (tapioca) powder are added to the hot milk‑tea mixture to give the ice cream a firmer, smoother texture; the mixture is cooked on medium‑low heat for 3–5 minutes until it thickens. After cooling, the base is frozen overnight (or 4–8 hours) and periodically beaten (about 10 minutes) to incorporate air, resulting in a lighter, whipped‑cream‑like consistency. The final product can be customized with chocolate chips, white chocolate chips, caramel, or boba pearls, and the creator links a separate video for making the pearls. The tutorial emphasizes hands‑on methods without a mixer, using a “yellow” (likely a churner) for aeration, and highlights the role of cassava powder in achieving a firm, creamy texture.
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Para sa ating milk tea ice cream, kailangan natin ng full cream na fresh milk. Ang ginagamit ko, brand IJOLLY kase smura yon. Tapos, walang tea bags. Ang gamit ko ay plain black tea, pero di ko nang gumamet ng ibang klaseng pa ng mga tea katuwad ng Earl Grey, Nang asa, nang ulo, kung ano yung mas preferyo or yung mangatay tea. So kailangan niyo lang shampang galin dun sa hanyang lalagan at pangalinyo papel sa dulo. Yeah, it's okay na nate. Sto ko lasang lasa yung tea kaya 8 tea bags ito, pero kung gustin yung milder yung flavor, then pweding 4 tea bags yung gamit niyo. Miting yung lang ito over low-medium fire, tapos kapag nag-start na siyang kumulo, pedi minang patayen. Halu-halu yung lang nang konte para todo yung extract yung flavor. So ya nag-start na siyang kumulo, at ma-anoy yung reyn yung bangon ng cha, pedi natin siyang patayen. Eh ya, ano lang na, mababad pa yung tea bags ninyo for 5 minutes. Okay, 5 minutes is up. Okay, mayon ai. Ida gagnatin ang 2 tablespoons of cassava powder. Setoto olang, puede minang hindi la kya ng cassava powder, puede nayan o hainayan, pero kasi ako gusto ko mas firmer yung texture ng ice cream kaya ginagamit ko ito. Ang cassava powder ang ginagamit para sa mga dirty ice cream na binibenta kaya kano yung texture nya. So ako gusto ko yung texture na kaya la lagainatin ng cassava powder. Make sure na ulan ang bubo. So yeah, nahalunong mapute. Boksa natin itang apo, medium-low fire ulit. Ayan, na magboil ito at magthicken. Around 3 minutes, yeah, 3 to 5 minutes. Haluin lang, lang haluin para hindi masuno, hindi nanikip. So nakita ninyo, na start na magthicken yung ating mixture. Ayan, pretty panata. For about a minute. So after freezing Overnight, at this point, very firm. Ibit, okay? Hanggang sa halos magdudoble yung volume. Asapang process na 'pwe de, kung ayat 'yung process na 'to, usually yung iba, after na 'yung mix lahat ng ingredients, maglalagay sila ng yellow sa plangana and then dalaga ng asin yung yellow, 'cause from there 'pwe din nilang ibit. Pero yun ya, eto yung na isip ko na, hindi na haylangan ang yellow, ah, plangana, eh, siya may chobalki, may bakaylan, so 'to yung freezer. After about an hour. Okay, after 10 minutes of beating, eto na, atin niti ice cream. Mapapansin nyo, na nagliten yung color kasi nagintroduce sa ina air. Pa'apos nagging fluffier din sha, para shaon whipped cream. Yeah, tapos dumameren sha, so nag increase. Yung volume. So you can expect na makaroon eto ng lighter na texture katuwag yan ng ice cream. Di pa tanatin sha sa glugyan para i-freeze. Pero natin gamitin yung pinaglugyan ating kanina ayat para lang kita niyo ano kanina kayang yung color nya. So mayon lighter na sha sa nakasha. So eto ay yung pinaka base niyo. Peti kayo magdagdag Add-ons like chocolate chips, white chocolate chips, caramel, ang gusto ko ng gawin dito ay once you serve this, nagyan yon na boba pearls. Mahirap ito gawin by hand kung wala kayo mixer pero no una pa na hon, by hand talaga kayo naginado wa. Ito kung by hand niyo sha gaga wen, I recommend na yung gamitin mo is yung method na gumagamit ng yellow. Yana ang yung milky ice cream. Ice cream. If you freeze lang natin ito, then it will be better. This is our final product, the milky ice cream. So, freeze ko 'to overnight. Actually, it takes about 4 to 8 hours depending on the coldness of your freezer. But it's too much to wait for 8 hours, so overnight, overnight ko na lang. As you can see, the texture is good. Add in cassava powder. More tapioca pearls on top. If you want to know how to make tapioca pearls, I have a video for that. I'll put the link in the description. So, it's ready to eat the ice cream. Enjoy!
