Jasmine Ice Cream

My pink jasmine is in full bloom and its intoxicating fragrance beckoned me to use it in my kitchen.

Pink Jasmine blossoms

Here is my take on a simple, creamy and luscious custard ice cream gently perfumed with fresh pink jasmine.

Jasmine Ice Cream

I use my trusty Cuisinart ice cream maker for homemade ice cream.  It only takes about 20 minutes to churn the cold base into soft serve ice cream.  I store the cylinder in the freezer so it’s always at the ready.  Enjoy!

Jasmine Ice Cream, just after churning

Jasmine Ice Cream
(makes a quart of ice cream)

1 pint heavy whipping cream
1 cup milk
2/3 cup sugar
2 cups fresh pink jasmine blossoms, stems and leaves removed
1/8 tsp sea salt
2 egg yolks

Combine cream, milk, sugar, salt, and jasmine blossoms in a medium sauce pan.  Heat over medium heat, stirring occasionally, until hot but not quite simmering.  Do not let come to a boil, but get it close.   Turn off heat, cover, and allow the blossoms to steep in the hot cream mixture until they are limp – about 15 – 20 minutes.  Strain off and discard the blossoms, and return the hot cream mixture to the pan.

Place the two egg yolks into a heat proof mixing bowl.

Bring the cream mixture to a gentle boil.  Pour a couple tablespoons of hot cream mixture into the egg yolks while stirring the egg yolks.  After the hot cream mixture is incorporated, add about 1/2 cup more, stirring all the while.  Return the pan with the remaining hot cream mixture to the stove over medium heat, and whisk in the egg yolk mixture.  (this is called tempering the yolks, BTW).  Stirring all the time, bring the mixture to a gentle simmer and cook for one minute.  Strain into a quart container, cover, and chill completely — at least 6 hours.

Freeze the custard base until thick and soft serve consistency.  Store in the freezer for a couple hours to firm up the ice cream.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s