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.
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!