Back to 4 servings milk ice base 3 cups whole milk, full-fat recommended 1 cup water 0.5 cup granulated sugar 0.25 cup sweetened condensed milk, for the base, plus extra for drizzling brown sugar syrup 1 cup dark brown sugar or Taiwanese black sugar, packed 1 cup water toppings 1 cup fresh mango, cubed 1 cup fresh strawberries, sliced 1 can (15 oz) sweetened adzuki beans, drained 1 cup cooked boba pearls, cooked per package directions 1 cup taro and sweet potato balls (Q a Q), homemade or store-bought 0.5 cup grass jelly, cubed mini mochi, optional
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1 Step 1: Combine the whole milk, water, and granulated sugar in a bowl and stir until no sugar granules remain. Mix in the sweetened condensed milk until fully blended.2 Step 2: Pour the milk mixture into a freezer-safe mold and freeze for 8 to 12 hours until rock solid.3 Step 3: Simmer the brown sugar and water over medium heat until dissolved, then reduce to low and cook 10 to 15 minutes without stirring, until the syrup slightly thickens and coats the back of a spoon. Do not boil hard, or it may crystallize.4 Step 4: Cool the brown sugar syrup completely before serving.5 Step 5: Cook the boba pearls and taro balls according to their package directions, then drain and portion all toppings into small bowls.6 Step 6: Chill the serving bowls in the freezer for 15 to 20 minutes so the ice melts more slowly.7 Step 7: Let the frozen milk ice block sit on the counter for 5 to 10 minutes to soften slightly, then secure it in a shaved ice machine.8 Step 8: Shave the ice into the chilled bowls, mounding it high in the center.9 Step 9: Drizzle with the brown sugar syrup and extra condensed milk, arrange the toppings over and around the ice, and serve immediately with long spoons.getsaucepan.com/r/016313d1-18fb-5d0f-9a7f-85a48d8d4394
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