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Ice cream has never been so crisp and refreshing! This stunningly aromatic dessert is infused with Harney & Sons Dragon Pearl Jasmine and gives way to deep, rich flavor. Summer is here, so give it a try!
Jasmine Green Tea Ice Cream
Makes 1 quart
- 2 sachets Harney & Sons Dragon Pearl Jasmine
- 2 cups whole milk
- 1 tbsp plus 1 tsp cornstarch
- 3 tbsp cream cheese, softened
- 1 1/4 cups heavy cream
- 2/3 cup honey
In a small bowl, mix about 2 tbsp of milk with the cornstarch to make a smooth slurry. In another bowl, whisk the cream cheese until smooth. Fill a large bowl with ice and water.
Combine the remaining milk, cream, and honey in a large saucepan and bring the mixture to a rolling boil over medium-high heat. Boil for 4 minutes, remove from heat, add the Dragon Pearl Jasmine sachets, and let the tea steep for 10 minutes.
Once the 10 minutes are up, apply pressure to the sachets to extract as much infused liquid as possible and then discard them. Gradually whisk the cornstarch slurry into the infused milk mixture and bring it back to a boil over medium-high heat. Stir the mixture with a heatproof spatula until it is slightly thickened (about 1 minute) and then remove from heat.
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 it sit, adding more ice as necessary, until it becomes cold (about 30 minutes).
Churn the mixture in an ice cream maker according to instructions. You can serve the ice cream immediately, or transfer it to an airtight, freezer-safe container and place it in the freezer to allow it to firm up. Enjoy!
Recipe adapted from Serious Eats