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BROWN SUGAR BOBA ICE CREAM BAR - TWO PLAID APRONS
From twoplaidaprons.com
4.3/5 (17)Total Time 4 hrs 10 minsCategory Dessert, SnackCalories 402 per serving
- Combine 25 grams of water and 20 grams of black sugar* into a small sauce pan over medium heat. Add ⅓ of the tapioca flour and mix until the flour has dissolved and no lumps remain. Continue to constantly stir the content until the entire mixture thickens and turns dark brown and sticky. Remove from heat. DO NOT overcook.*The tapioca mixture needs to be stirred constantly. When you start to see tiny lumps on the bottom of the saucepan, you want to start stirring vigorously and make sure to not burn the starch at the bottom. The dough mixture should look dark brown, gloopy, but smooth when it is cooked properly.
- Combine the black sugar and water into a small saucepan over medium high heat. Stir until the sugar dissolves and comes to a boil. Lower the heat and stir in the cornstarch slurry. Thoroughly stir the slurry into the black sugar syrup and bring it up to a simmer to thicken the syrup.Once thickened, transfer the syrup onto a plate or bowl and let it cool completely in the fridge until needed.
- Whisk together the coconut cream (or heavy cream) and sugar until dissolved. Pour the base into a prepared ice cream churner and churn the base until soft serve consistency. Fold the cooled tapioca pearls into the churned ice cream.*For an alternative method to make the ice cream, refer to the post.*
- Lace the ice cream mold with some cooled black sugar syrup. Then, fill the mold half way with the ice cream base and lace it again with a little more syrup. Insert a popsicle stick half way into the mold, and top off the mold with more ice cream base. Smooth off the ice cream bar with an offset spatula, then drizzle on a final layer of black sugar syrup. Repeat with remaining ice cream molds and freeze the ice cream for at least 3 hours or overnight. Make sure to cover the ice cream bars with either plastic wrap or parchment paper to prevent the ice cream from developing freezer flavor. Also, make sure the plastic or parchment touches the ice cream to prevent unwanted ice pockets.*Try to work as fast as possible and keep everything chilled so that the ice cream base can stay creamy.*
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