Mini Icecream or Sorbet Maker - Made by Avanti

Chill out, T BAR style.
Who says our syrups are only for drinks? With a little cream, milk or water and a few turns of the ice cream maker, you can turn your favourite T BAR flavours into something seriously cool. Make a creamy Chai Latte Ice Cream, whip up a fruity Iced Tea Sorbet, then grab a spoon and pretend you’re sharing. We won’t judge if you’re not.

T BAR Chai Latte Ice Cream

Ingredients

• 120 mL thickened cream
• 110 mL full-cream milk
• 10 mL T BAR Chai Latte Syrup
• Tiny pinch of salt — optional

Method

1. Pre-freeze the bowl for at least 24 hours at –20°C or colder.
2. Prepare the mixture: Combine the thickened cream, full-cream milk and 10 mL T BAR Chai Latte Syrup. Stir or whisk until completely combined.
3. Chill: Refrigerate the mixture until very cold for the best results.
4. Churn: Switch the ice cream maker on and pour the chilled mixture into the frozen bowl while the paddle is turning.
5. Churn for 15–20 minutes, or until thick and creamy.
6. Enjoy immediately as soft-serve, or transfer to the freezer for 1–2 hours for a firmer scoop.

T BAR TIP: For a stronger chai flavour, increase the Chai Latte Syrup to 15–20 mL, depending on taste.

T BAR Iced Tea Sorbet

Ingredients

• 220 mL chilled water
• 20 mL T BAR Iced Tea Syrup

Use any flavour — Peach, Strawberry, Mango, or any of your iced tea syrup range.

Method

1. Pre-freeze the bowl
   Freeze the ice cream maker bowl upright for at least 24 hours, ideally at –20°C or colder.
2. Prepare the sorbet mixture
   Combine 160 mL chilled water with 40 mL T BAR Iced Tea Syrup and stir well.
3. Chill thoroughly
   For best results, refrigerate the mixture until very cold before churning.
4. Churn
   Switch the ice cream maker on and pour the chilled mixture into the frozen bowl while the paddle is turning.
5. Freeze into sorbet
   Churn for approximately 15–20 minutes, or until thick, icy and smooth.
6. Serve or firm up
   Enjoy straight away for a softer sorbet, or transfer to a freezer-safe container and freeze for 1–2 hours for a firmer scoop.

T BAR TIP: For a stronger, sweeter flavour, increase the syrup to 50 mL and reduce the water to 150 mL.