Jasmine ice cream
I’ve been dabbling quite a bit about my favorite foods, but I don’t think I’ve ever written about my favorite teas. Despite being caffeine depended and hardly passing a day without a cup of coffee, I generally drink a lot of teas. Tons of it! Though my loyalty has shifted from one tea to another, these days jasmine tea has come to be my best friend.
The the rich aroma or the subtle flower taste was so inspiring, that it was only a matter of time before it ended up in my little culinary experiments. Maybe because Spring is here and my thoughts are all about refreshing sweet things, but ice cream making was the first idea that pop into my mind.
I was a bit bold with adding jasmine buds for infusion and ended up having very heavy flavored ice cream, so for ones that don’t have a love affair with this wonderful tea I would suggest cutting the dose by half. If you don’t mind the intense taste you’ll have one of the most unique ice – creams ever tasted: a frozen jasmine custard, that instantly melts in the mouth, leaving a strong taste that lingers for a while.
Ingredients:
250 ml whole milk
250 ml cream
2 teaspoons jasmine pearl tea
4 egg yolks
150g white sugar
Process: bring the cream and milk to simmer (don’t let it boil) add the jasmine tea and leave to infuse for 10 minutes.
In the meanwhile beat the egg yolks with sugar till the mixture has almost doubled.
When the milk-cream mixture has infused, strain through a fine sieve and warm up again. Stir in a few ladles of warm milk to the yolks, one at a time and stirring vigorously (this is called tempering the yolk so they would not scramble). Add the rest of the milk and stirring all the time. Congratulations you’ve made jasmine custard! Now, put the custard to cook over medium heat mixing all the time until thickens slightly and starts coating the back of the spoon. Don’t let it boil or the eggs may scramble.
Take of the heat and let it cool completely, spending a night in the fridge works even better!
When ready either use the ice cream maker according to manufacturer’s instructions or pour it all in a plastic container and place it in the freezer. Using a blender, fork or knife (that’s what I used) stir very thoroughly after 1,5 hours, then again after another hour and probably one more time as another hour passes. In case you’re freezer is very strong you may need to do this more often. This is it, enjoy your jasmine ice cream!
That is sooooo great! I love the color and I am sure it just tastes amazing!
I love Jasmine Tea, so this sounds and looks scrumptious! Great pics too!
This sounds so fresh and floral and delicate and sophisticated. I love it!
Jasmine ice cream! I love Matcha ice cream, but Jasmine ice cream sounds VERY tempting! Yum…
Mmmmmm…I sip on tea all day long, but never thought of making tea ice cream… I may have to try this after it warms up
Beautiful photos~
I am impressed by the idea of making ice cram based on jasmine tea. I am going to try it at home.
This sounds divine! Can’t wait to try it! I’ve made truffles before with ganache that was infused with jasmine tea.
The ice cream looks so good.
Wow what a great idea! I’ve seen chai before, but never Jasmine. Looks delicious!
that is the perfect serving size for me!!! xo
Wow, that sounds divine!!! I love jasmine SO much. Seriously, I cannot emphasize how much I love it. The smell of the actual flowers, the taste of the tea, everything. Putting it in ice cream form is genius!!! I will have to make this asap!
What a creative recipe. I love Jasmine tea, and never thought of making an ice cream with it. Thanks for sharing.
I don’t have an ice cream maker, so your “do it yourself” tips have been duly noted.
P.S. Congratulations on your awards — well deserved!
Wow does that look fantastic. I love things that are flavored a little bit off normal. Yum.
Oooh this sounds like it would have a great subtle flavor. I love tea flavored desserts, they are just the right amount of sweet.
I bet this is heaven in a bowl. I just tried this ginger-jasmine soda and it was incredible how the floral notes really turned the drink into something so different and special. Sometimes I find lavender too strong; but jasmine is always welcome in my book.
I really like this recipe! I don’t have an ice cream maker so I had to use the churning by hand method (I used a whisk!) and it came out really good. I actually cooked the eggs by accident (left it on the stove too long, yikes!) but then I just ran it through the sieve again and it came out fine. My family and friends loved it but I thought it was a bit sweet, next time I make it I’ll definitely take out some sugar. Thanks for sharing this recipe!!! x)
Mine is chilling in the fridge right now. If the finished ice cream is at least as good as the warm custard base, I will be quite happy.
(I almost couldn’t leave it alone!) I used 4 bags jasmine green tea, and I only had 3 eggs so it got 3 yolks. Thanks for the recipe!