jasmine & vanilla bean ice cream

jasmine and vanilla ice creamjasmine and vanilla ice cream-2

I don’t like green tea. You know me, I am coffee, not tea. But when you’re talking about making a custard base ice cream, the addition of the floral jasmine tea with the vanilla made a smooth sweet rich yet light ice cream.  Perfect for these days when turning on the oven seems like the devil will then reside in your house.

You know how cheesy it is when people tell you to “be your self!”, yeah I find it annoying too. But I am just now realizing that it’s true, dang it. People will try to push their personal agenda on you, and it’s so hard to stick to your gut. Great, now I sound all cheese-ball and annoying. But it’s just something I am learning. To listen to the wise people in your life, but to know your self well enough to be able to know what path your life should take. At my age (20), I feel like my life in spread out on the horizon, and I had better prepare not in order to not completely botch my [truly] adult life. Oh gee no pressure. But it’s a marathon, not a sprint.

I hope some of you were able to go to the pre-screening of The Hundred-Foot Journey. It was truly inspiring and eye opening. It spoke to me in a deeper level for where I am at in my life right now. If you weren’t able to catch it this past Tuesday, please to check it out when it come out on the 8th.

Blah blah blah.

Food:

2 cups whole milk

1 cup cream

1 cup sugar

8 egg yolks

1 tablespoon jasmine pearl loose leaf tea (or just plain jasmine)

1 vanilla bean, split down the middle, seeds scrapped out

Heat the milk, cream, vanilla (pod and seeds), and tea over medium-low heat until bubbles just start to rise. Set aside to let cool for 10 minutes. While that mixture is cooling, whisk the egg yolks, and sugar together until it’s lightly pale, and pasty. When the milk mixture is cool, pour it though a fine mesh sieve into the yolk mixture, whisking while you pour.

Have an ice bath ready.

Return to the heat, cook stirring consistently until it reaches 170 on a candy thermometer. Pour the mixture though the sieve again and into the bowl over the water bath. Let cool completely.

Turn according to the manufactures directions on your ice cream maker.

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