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.