Homemade ice cream is the silver lining in this extreme heat we've been having. I created this recipe for chocolate ice cream infused with Jasmine tea because the flavor combination of chocolate and Jasmine is unique yet delectable. This was my first time making ice cream, but I was confident that my project would be a success, and it was!
I didn't want to make a typical ice cream flavor. Ice cream uses a lot of cream, so I knew that I wanted to infuse the Jasmine flavor into the actual cream. I did this by using high-quality Jasmine pearl tea, which I steeped in the heavy cream. To pack in even more flavor, I added some Jasmine extract.
This recipe makes a pudding-like concoction that must cool to room temperature and then be thoroughly chilled before putting in an ice cream maker. Once the ice cream is churned through an ice cream maker, it needs to freeze for another 4 hours.
- 1/2 cup unsweetened cocoa powder
- 3 cups half and half
- 1 cup heavy cream
- 1/3 cup high-quality Jasmine tea
- 8 egg yolks
- 9 ounces sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon Jasmine extract (optional)
- Add the cocoa powder and 1 cup half and half to a medium saucepan over medium heat.
- Tie the tea in cheesecloth or a tea bag filter. Place in pit with chocolatey cream.
- Add the remaining half and half and the heavy cream. Once it starts to simmer, reduce heat to low. Cover and cook for 15 minutes, stirring occasionally.
- In a large bowl, whisk the egg yolks until they are pale. While gradually adding the sugar, whisk vigorously to combine.
- Remove the tea from the saucepan, and squeeze to get all of the concentrated tea out. Set the tea aside. Add small amounts of the bit cream while whisking, until 1/3 of the cream is combined with the egg-sugar mixture. Mix in the remaining cream.
- Add the entire mixture and the tea back into the saucepan. Cook over low heat until the mixture thickens, stirring occasionally. Continue coming until the mixture reaches 170 F. Then, remove from heat and let sit for 10 minutes.
- Pour the mixture into a large container and allow to sit uncovered until it reaches room temperature, about 30 minutes. Stir in the vanilla and Jasmine extracts. *This step is very important. If covered, condensation should not form. If it does and you start to chill the mixture prematurely, ice crystals will form and your ice cream will not be smooth.
- Cover and chill in the refrigerator for 4-8 hours, until the temperature is below 40 F.
- Once chilled, transfer to an ice cream maker and churn according to the ice cream maker's directions (it typically will take between 25 and 35 minutes.)
- Once the churned ice cream is thick, transfer to a container to freeze in the freezer for an additional four hours. Once the ice cream has hardened, scoop, serve and enjoy!
Recipe adapted from Alton Brown