Jeni Britton Bauer's Jasmine Green Tea Ice Cream

[Photograph: Kelsey McClellan]

Jasmine-scented green tea infuses cream with the heady aroma of jasmine and the tannic, mouth gripping attributes of green tea. It is a very refreshing flavor for summer, and a makes a beautiful dessert all on its own in a pretty bowl, or as an accompaniment to a fresh apricot or cherry crisp.

Adapted from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer. (Artisan Books.) Copyright © 2011.

Loading text goes here What's This? OK

Jeni Britton Bauer's Jasmine Green Tea Ice Cream

About This Recipe

Yield:Makes about 1 quart
This recipe appears in: Jasmine Green Tea Ice Cream from Jeni Britton Bauer
Rated:

Ingredients

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/2 ounces (3 tablespoons) cream cheese, softened
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup
  • 1/4 cup jasmine green tea leaves
  • 2 cups Sugar-Plumped Cherries (recipe below)
  • For Sugar-Plumped Cherries
  • 2 cups dried cherries
  • 1 cup plus 2 tablespoons water
  • 1 cup sugar

Procedures

  1. 1

    Make Cherries:Put the cherries in a heatproof bowl. Combine the water and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Pour the syrup over the cherries and let cool to room temperature. Refrigerate until chilled (the cherries will keep for up to a month in the refrigerator).

  2. 2

    Prep: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese in a medium bowl until smooth. Fill a large bowl with ice and water.

  3. 3

    Cook:Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, add the tea, and let steep for 10 minutes.

  4. 4

    Strain the milk mixture through a fine sieve, pressing on the tea leaves to extract as much cream as possible. Return to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.

  5. 5

    Chill:Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

  6. 6

    Freeze: Pour the ice cream base into the frozen canister and spin until thick and creamy. Drain the cherries well.Pack the ice cream into a storage container, layering it with the cherries as you go. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: