Jeni Britton Bauer's Jasmine Green Tea Ice Cream

Name: Jeni Britton Bauer's Jasmine Green Tea Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps light corn syrup; 1 Tbsp cornstarch; 3 Tbsps 1/2 ounces cream cheese, softened; 473 milliliters dried cherries; 296 milliliters heavy cream; 237 milliliters sugar; 473 milliliters Sugar-Plumped Cherries (recipe below); 59 milliliters jasmine green tea leaves; 237 milliliters water; 473 milliliters whole milk

For $8.29 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains about 21g of protein, 70g of fat, and a total of 2361 calories. Summer will be even more special with this recipe. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up heavy cream, sugar-plumped cherries, jasmine tea leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Put the cherries in a heatproof bowl.

Ingredients you will need

Cherries

Equipment you will use

Bowl

Combine the water and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar.

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Sugar

Water

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Sauce Pan

Pour the syrup over the cherries and let cool to room temperature. Refrigerate until chilled (the cherries will keep for up to a month in the refrigerator).

Ingredients you will need

Cherries

Syrup

Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

Ingredients you will need

Corn Starch

Milk

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Bowl

Whisk the cream cheese in a medium bowl until smooth. Fill a large bowl with ice and water.

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Cream Cheese

Water

Ice

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Whisk

Bowl

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes.

Ingredients you will need

Corn Syrup

Cream

Sugar

Milk

Equipment you will use

Sauce Pan

Remove from the heat, add the tea, and let steep for 10 minutes.

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Tea

Strain the milk mixture through a fine sieve, pressing on the tea leaves to extract as much cream as possible. Return to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.

Ingredients you will need

Corn Starch

Extract

Cream

Milk

Tea

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Sauce Pan

Spatula

Sieve

Whisk

Remove from the heat.

Chill:Gradually whisk the hot milk mixture into the cream cheese until smooth.

Ingredients you will need

Cream Cheese

Milk

Equipment you will use

Whisk

Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.

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Ice

Let stand, adding more ice as necessary, until cold, about 30 minutes.

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Ice

Pour the ice cream base into the frozen canister and spin until thick and creamy.

Ingredients you will need

Ice Cream

Base

Drain the cherries well.Pack the ice cream into a storage container, layering it with the cherries as you go. Press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Ingredients you will need

Ice Cream

Cherries