RECIPES

Jasmine Tea and Lemon Ice Cream

Ingredients

1 1/2 (375 ml) cups heavy cream, shaken well
1 1/2 (375 ml) cups whole milk
1 1/2 (375 ml) cups condensed milk (I like the Borden Eagle Brand)
Strips of 3 lemons using a vegetable peeler, avoiding the pith
3 tablespoons ONE ORGANIC instant jasmine tea powder
3/4 teaspoon lemon extract (I like the Watkins brand)
1/4 teaspoon kosher salt

Directions

*Note, I use a Cuisinart Ice Cream Maker so follow your manufacturer’s directions for timing etc. Also, be sure to chill the ice cream churn bowl in the freezer overnight, ice cream base in the refrigerator and churned ice cream in the freezer for a minimum of 24 hours for the best results.

Place the heavy cream, milk, and condensed milk into a small saucepan and whisk together. Then add the lemon strips.
On medium-low heat, bring the mixture to a gentle simmer. When it starts to steam and you see small bubbles on the side of the pan (approximately 5 minutes), remove from the heat and cover for about 30 minutes.
When it cools to room temperature, add and stir in the lemon extract and salt.
Pour all of the ingredients into a mason jar or glass container with a tight-fitted lid. Give it a good shake and then *place it in the refrigerator for at least 24 hours.
Next day, give it one more good shake and then strain it into a pourable container, removing the lemon strips, then discard.
Following the manufacturer’s ice cream maker directions, add the ice cream base and churn for about 15 to 20 minutes. (You can start to hear when the motor starts sounding labored, that is an audible sign that the churning phase is done).
Remove the ice cream and *place it into a freezer-safe container and freeze it for at least 24 hours.
Scoop into a pretty ice cream dish or small bowl and enjoy!

Recipe and photo by Bebe Carminito | IG/TikTok: @champagneandcookies