Jasmine Tea Ice-cream

Jasmine Tea Ice-cream

Preparation: 6 hrs  Cooking time: 1 hr Serves: 8

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

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

You might like these…

Chamomile and Strawberry Jam Shortbread

Lemon and Earl Grey Tart

Rose and Raspberry Ripple Meringues

Matcha and Mandarin Bundt Cake

Yellow Peach and Mint Ice cream Cups with Crunchy Crumbs

Coconut Sorbet with Salted Candied Peanuts



Leave a Reply

Your email address will not be published. Required fields are marked *


    To receive our master guide to shooting video on your smart phone subscribe to food to film today.

    Sign Up Food To Film

  • Contact Us

    • We would love to hear from you. Please say hello and we will get back to you as soon as we can.
    • Email: hello@foodtofilm.com
    • PHONE: 0411 852 441
  • X


    on what’s happening at food to film

    Blog posts, news and events straight from Anne Marie to you.