Jasmine ice cream

This jasmine ice cream will surprise everyone with its distinctive flavour. If you want the taste of your ice cream to be stronger feel free to add a few drops of jasmine syrup (if available in your shops). Widely cultivated for its flowers, jasmine is enjoyed in the garden, as a house plant, and as cut flowers. The flowers are worn by women in their hair in southern and southeast Asia. The delicate jasmine flower opens only at night and may be plucked in the morning when the tiny petals are tightly closed, then stored in a cool place until night. The petals begin to open between six and eight in the evening, as the temperature lowers.


250 ml whole milk

250 ml cream

2 teaspoons jasmine pearl tea

4 egg yolks

150 g white sugar

jasmine ice cream


Bring the cream and milk to simmer (don’t let it boil) add the jasmine tea and leave to infuse for 10 minutes.

In the meanwhile beat the egg yolks with sugar till the mixture has almost doubled.

When the milk-cream mixture has infused, strain through a fine sieve and warm up again. Stir in a few ladles of warm milk to the yolks, one at a time and stirring vigorously (this is called tempering the yolk so they would not scramble). Add the rest of the milk and stirring all the time. Congratulations you’ve made jasmine custard! Now, put the custard to cook over medium heat mixing all the time until thickens slightly and starts coating the back of the spoon. Don’t let it boil or the eggs may scramble.

Take of the heat and let it cool completely, spending a night in the fridge works even better!

When ready either use the ice cream maker according to manufacturer’s  instructions or pour it all in a plastic container and place it in the freezer. Using a blender, fork or knife  stir very thoroughly after 1,5 hours, then again after another hour and probably one more time as another hour passes. In case you’re freezer is very strong you may need to do this more often.