Jasmine Tea Ice-cream
Preparation: 6 hrs Cooking time: 1 hr Serves: 8
Ingredients
350ml milk
300ml pouring cream
2 tablespoons loose leaf jasmine tea
1 star anise
6 egg yolks
140g (⅔ cup) raw caster sugar
½ teaspoon vanilla bean paste
Method
1 Place the milk, cream, tea and star anise in a saucepan over low heat. Bring to the boil. Simmer for 1 minute. Set aside for 10 minutes to infuse and cool slightly. Strain through a sieve into a jug. Discard solids.
2 Use a balloon whisk to beat yolks, sugar and vanilla in a bowl until thick and pale. Gradually whisk in milk mixture. Pour into a clean saucepan. Cook over low heat, stirring constantly, for 7-8 minutes or until mixture thickens slightly and just coats the back of a spoon. Transfer to a bowl. Place over an ice bath, stirring occasionally, for 30 minutes to cool. Cover with plastic wrap. Place in fridge for 6 hours or overnight to chill.
3 Churn cooled custard in an ice-cream machine for 15 minutes or until thick. Spoon into a 1L airtight container. Seal and place in the freezer for 8 hours or overnight to set.
Photography: Strecker & Dahl Recipes and Styling: Katrina Woodman
Food Preparation: Jo Anne Woodman Art Direction and Styling: Anne Marie Cummins
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