Print this page Close this window

Photo

JASMINE-FLAVORED ICE CREAM

Instead of serving tea with your dessert, how about serving tea in your dessert? The delicate flavor of jasmine tea and exotic taste of lychee fruit make this ice cream an indulgence simply to die for!

Makes: 4 servings

Ingredients:

3 cups heavy whipping cream
1 cup half & half
6 egg yolks
1-cup sugar
1-cup Jasmine tea leaves
Chilled lychee for garnish

Cooking:

  1. Place cream and half & half in a saucepan; bring to a simmer over medium heat, 2 to 3 minutes.
  2. To make the custard: In a bowl, whisk together egg yolks and sugar until thickened and pale yellow, about 5 minutes. Gradually add warm cream, whisking constantly to prevent curdling. Transfer mixture to a saucepan and cook over medium-low heat, stirring constantly, until custard has thickened enough to lightly coat a metal spoon. (Be careful not to boil custard or it will curdle.)
  3. Pour custard into a bowl; add tea leaves. Let stand for 45 minutes. Pour mixture through a fine sieve into a bowl, discarding solids. Cover bowl with plastic wrap and refrigerate until well chilled.
  4. Freeze custard according to manufacturer's directions in an electric or manual ice cream maker. Serve ice cream along with lychee or freeze ice cream in an airtight container for later use.

Adapted from Martin Yan's Asian Favorites (Ten Speed Press).
Copyright © 2005 Yan Can Cook Group.