Honey Jasmine Ice Cream (note: need ice cream maker!)
This is my second time making honey jasmine ice cream, and I must say, it's quite lovely. Adopted from an Epicurious recipe for Honey Lavender Ice Cream.
Ingredients
2 cups heavy cream
1 cup whole milk (I typically only have 2%)
2/3 cup mild honey (1/3 cup of local honey)
1-2 tablespoon of jasmine tea leaves
2 large eggs
Directions
- Bring cream, milk, and honey just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Using a tea strainer, add tea leaves and let steep, covered for 10 minutes.
- Pour cream mixture through a fine-mesh sieve into a bowl and discard tea leaves. Return mixture to cleaned saucepan and heat over moderate heat until it just begins to bubble.
- Whisk together eggs in a large bowl, then whisk 1 cup hot cream mixture in a slow stream. Pour egg and cream mixture back into saucepan. Return pan to low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, less than 5 minutes. Do not let this mixture boil!
- Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill until cold in refrigerator, at least 3 hours.
- Pour mixture into ice cream maker and let mix according to maker instructions. Transfer ice cream to an airtight container and place in freezer overnight to harden.
