Description
A fragrant jasmine tea ice cream swirled with white chocolate.
Topped with crunchy feuilletine for the perfect ending.
Ingredients
Units
Scale
- 2 cups (473 ml) milk
- 1.25 cups (296 ml) heavy cream
- 1 tbs + 1 tsp cornstarch
- 0.67 cups (158 ml) sugar
- 2 tbs corn syrup
- 1.5 ounces (42 g) cream cheese
- pinch of salt
- 0.25 cups (59 ml) jasmine tea leaves
- 4 ounces (113 g) white chocolate
Instructions
- Stir two tablespoons of milk with cornstarch in a bowl.
- Put cream cheese and salt in a medium bowl and set aside.
- Combine remaining milk, cream, sugar, and corn syrup in a large saucepan and bring to a rolling boil over medium-high heat.
- Add jasmine tea leaves and turn off the heat.
- Cover and let steep for 10 minutes.
- Strain out tea leaves using a sieve and return mixture to the pan over medium heat.
- Stir the cornstarch slurry to remove lumps.
- Lower heat and whisk in cornstarch slurry, then increase heat to medium-high, whisking constantly.
- Bring to a boil and stir with a spatula until slightly thickened (about 1 minute).
- Remove from heat.
- Gradually whisk the hot milk mixture into the cream cheese and salt until smooth.
- Cover and chill thoroughly in the refrigerator.
- Pour ice cream base into ice cream maker and churn according to manufacturer’s instructions (approximately 20 minutes).
- Chop white chocolate.
- Melt chocolate and drizzle into ice cream maker while churning, or chop into small bits and add.
- Churn for 30 seconds more, pour into a container, and freeze for at least 2 hours.
- Serve with financiers or feuilletine.
Notes
- For a stronger jasmine flavor, steep the tea leaves for 15 minutes instead of 10.
- To prevent ice crystals, make sure the ice cream base is completely chilled before churning.
- Leftover ice cream can be stored in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 40
- Sodium: 50
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 40