The jasmine tea ice cream has a pleasant floral fragrance that permeates throughout. It is creamy, light and refreshing and comes together with only a few simple ingredients.
Jasmine Tea Ice Cream Recipe
Ingredients:
- 200 ml heavy whipping cream
- 2 tablespoon dried jasmine flowers
- 80 ml sweetened condensed milk
- 1 teaspoon pure vanilla extract
Instructions:
- Pour the heavy whipping cream into a small saucepan and heat over medium-low heat, just until scalding hot. (Don't boil).
- Add in the dried jasmine flowers.
- Give the cream a stir and remove from heat.
- Cover with a lid and let it cool, about 30 minutes at room temperature.
- Strain out the jasmine flowers using a sieve and place the infused cream into a jar or container to chill in the refrigerator.
- Let the cream chill at least 6 hours, or overnight.
- The next day, measure out the condensed milk and vanilla extract into a large bowl. Give it a stir.
- Transfer the cold tea-infused cream to a mixing bowl and whip in a stand mixer until almost stiff peaks.
- Transfer 1/3 of the tea-infused cream into the condensed milk mixture to lighten.
- Add the entire condensed milk mixture back to the tea-infused cream and whisk by hand to incorporate, until stiff.
- Transfer the mixture into a clean freezer-safe jar or container and freeze overnight, at least 8-12 hours.