Recipe: Jasmine Ice Cream

 Thinsulate insulated African Inspirations Kup Kollar on ice tea glass.    

Thinsulate insulated African Inspirations Kup Kollar on ice tea glass.    

 

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.