Sun-Brewed Jasmine Tea Ice Cream

Name: Sun-Brewed Jasmine Tea Ice Cream
Yield: Approximately 5 cups (1 L 200 ml)
Ingredients: ½ cup (120 ml) cold water; 1 ounce (30 g) jasmine tea leaves; 10 egg yolks (⅞ cup/210 ml); 10 ounces (285 g) granulated sugar; 1 vanilla bean, split lengthwise; 1 quart (960 ml) heavy cream; 2 teaspoons (10 ml) vanilla extract

Preparation info

Approximately
5
cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

To extract the maximum flavor from the tea leaves, leave the mixture to infuse overnight (in the kitchen, not left outside). If this is not an option, the length of time specified in the recipe will still produce a nice flavor.

Ingredients

1 ounce (30 g) jasmine tea leaves
½ cup (120

Dessert
Gluten-free
Vegetarian

Method

Combine the tea leaves and water in a glass jar. Cover the jar with cheesecloth and leave to brew outside in the sun or in a warm place in the kitchen for 2 to 3 hours.
Use the back of a paring knife to scrape the seeds out of the vanilla bean halves and stir the seeds into the cream. Save the pod halves for another use. Heat the cream and vanilla bean seeds to