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.
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|
- 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
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).
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.
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.
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.
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.
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.