Shanti Ice Cream


  • 2 cups whipping cream
  • 250 ml condensed milk
  • 1/4 cup Shanti tea leaves
  • Toasted black sesame (optional)


  • Heat the cream with the Shanti tea leaves. Do not let it come to a boil.
  • Take off the heat. Cover and cool so the tea gets infused.
  • Strain while pressing on the tea leaves to get maximum flavour.
  • Chill in the fridge overnight, otherwise, the cream will not whip.
  • Whip the cream till you have soft peaks. Combine with the condensed milk.
  • Sprinkle some toasted sesame.
  • Pour in a chilled cake loaf tin. Sprinkle some more black sesame on top.
  • Freeze for 5-6 hours or longer.

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