INGREDIENTS

½ cup water
½ cup brown sugar
1 tbsp water
1 tsp cornstarch
1 – 370ml Angel All Purpose Creamer, chilled overnight
¼ cup Angel Condensada, chilled overnight
1 cup cooked tapioca black pearls
¼ cup brown sugar

PROCEDURE

1. In a sauce pot, combine ½ cup water and brown sugar. Bring to a quick boil while stirring continuously until thick. Make sure not to burn your sugar. Turn of heat.
2. In a small bowl, combine 1 Tablespoon water and cornstarch. Stir to make a slurry. Pour mix to the brown sugar mixture. Turn on heat quickly stir until thick for about 2 minutes. Turn of heat, set aside to cool.
3. In a cold mixing bowl, pour Angel All Purpose creamer and condensada. Beat mixture using a electric hand mixer or wire whisk until soft and fluffy. Slowly swirl brown sugar syrup using a fork or barbecue stick.
4. Transfer ice cream mixture in a loaf pan or plastic container. Cover with plastic wrap and freeze overnight.
5. Place ½ brown sugar in a pan. Melt sugar until it turns into syrup. Toss in cooked black pearls, mix until pearls are coated with syrup. Set aside to cool.
6. To serve, scoop ice cream into cups and top with brown sugar pearls before serving.