Recipe: Jasmine Ice Cream
Jasmine Ice Cream
“This delicately scented ice cream has a refreshing flavor that will accompany almost any meal, and make it memorable.”
2 cups heavy cream
2 cups milk
2 rounded tablespoons loose Jasmine tea leaves
½ cup granulate sugar
pinch of salt
In a heavy-bottomed saucepan, combine the heavy cream, milk, tea leaves, and heat until the mixture just begins to boil, stirring often.
Remove from heat, and cool to room temperature on a wire rack. Cover and chill the mixture for 6 hours or overnight.
Strain the mixture through a fine sieve to remove tea leaves. Place the chilled mixture n your ice cream maker and follow manufacturer’s instructions.
Makes 1 quart.
From “The Tea Book” by Sara Perry, Published by Chronicle Books.
Recipe copyrighted by Sara Perry.