Milky Mini Ice Cream with Jasmine Tea

• 150 ml Milk
• 1 bag Jasmine tea
• 1 1/2 tbsp Condensed milk
• 1 tbsp Skim milk
• 1 tsp Katakuriko

1. Heat the milk in a small pan without letting it boil.
2. Add the jasmine tea to steep.
3. Remove the jasmine tea.
4. After the milk cools down slightly, mix in all the ingredients.
5. Strain the mixture if it's lumpy.
6. Pour into small silicon cups.
7. Freeze to harden.
8. Done!
9. Put them into a plastic bag and wait for it to defrost partially to make some hand-kneaded ice cream.
10. Please wait until it's half thawed if it hardens completely.

milk, jasmine tea, condensed milk, milk, katakuriko

Taken from cookpad.com/us/recipes/151480-milky-mini-ice-cream-with-jasmine-tea (may not work)