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Creamy Jasmine Tea Ice Cream with Peachy Bliss

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A unique and sophisticated ice cream that combines floral jasmine green tea with sweet, tangy peaches. This no-churn or churned recipe creates a creamy, dreamy dessert that’s perfect for summer and beyond.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 3/4 cup (150 g) granulated sugar
  • 4 tablespoons (about 4 tea bags or 8 g) loose jasmine green tea leaves
  • 5 large egg yolks
  • 1/4 teaspoon fine sea salt
  • 2 large ripe peaches (about 300 g or 2 cups chopped)
  • 2 tablespoons (25 g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until steaming but not boiling. Remove from heat and stir in the jasmine tea leaves. Cover and let steep for 15 minutes. Strain through a fine-mesh strainer into a clean bowl. Discard the leaves. Set aside.
  2. In a separate large bowl, whisk together the egg yolks and sugar until pale, thick, and ribbon-like, about 2 to 3 minutes. Slowly pour the warm infused cream into the egg yolk mixture, whisking constantly to temper. Pour the mixture back into the saucepan.
  3. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5 to 8 minutes. Do not let it boil. Strain through a fine-mesh strainer into a clean bowl. Stir in the salt. Let cool at room temperature for 20 minutes, then cover and refrigerate for at least 4 hours or overnight.
  4. While the custard chills, prepare the peach swirl. Peel and chop the peaches. In a small saucepan, combine the peaches, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the peaches break down and the mixture thickens slightly, about 8 to 10 minutes. Remove from heat, stir in the vanilla extract, and let cool completely. Refrigerate until ready to use.
  5. Once the custard is fully chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, about 20 to 25 minutes, until it reaches a soft-serve consistency.
  6. Transfer one-third of the churned ice cream to a freezer container. Dollop half of the peach swirl over the top and gently swirl with a knife. Repeat with another third of the ice cream, the remaining peach swirl, and the final third of the ice cream. Press plastic wrap directly onto the surface, cover, and freeze for at least 6 hours or overnight.

Notes

Don’t over-steep the tea; 15 minutes is ideal to avoid bitterness. Use a kitchen thermometer for the custard (aim for 170°F/77°C). Chill everything thoroughly before churning. Press plastic wrap directly onto the ice cream surface to prevent ice crystals. Let the ice cream soften for 5-10 minutes before scooping. The jasmine flavor deepens after a day or two in the freezer.

Nutrition

Keywords: jasmine tea ice cream, peach ice cream, no-churn ice cream, homemade ice cream, floral ice cream, summer dessert, creamy ice cream

Find it online: https://emacrave.com/creamy-jasmine-tea-ice-cream-with-peachy-bliss/