Jasmine Tea Custard Ice Cream with Sugared Cherries
By Joe
Source: Serious Eats — Carrie Vasios Mullins, Jeni Britton Bauer's Jasmine Green Tea Ice Cream.
A jeni britton bauer's jasmine green tea ice cream recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Make Cherries: Set the cherries in a heatproof bowl. Mix the water and sugar in a little saucepan and bring to the boil, mixing to dissolve the sugar. Tip the syrup over the cherries and leave till it is cold to room temperature. Chill till chilled (the cherries will hold for up to a month in the fridge). Prep: Mix around of the milk with the (2 tablespoons) cornstarch in a little bowl to make a smooth slurry. Beat the cream cheese in a mid-sized bowl till there are no lumps left. Fill a big bowl with ice and water. Cook: Mix the leftover milk, the cream, sugar, plus corn syrup in one 4-quart saucepan, bring in order to a rolling boil over a medium-high flame, and boil for 4 minutes. Take the pan off the heat, tip in the tea, plus let steep for a period of 10 minutes. Strain this milk mixture through a fine sieve, pressing upon the tea leaves in order to extract as much cream as possible. Return in order to the saucepan plus gradually beat in the cornstarch slurry. Bring back in order to a boil over a medium-high flame and cook, mixing with a heatproof spatula, till a little thickened, around 1 minute. Take the pan off the heat. Chill: Gradually beat the hot milk mixture in the cream cheese till there are no lumps left. Tip the mixture in a 1-gallon Ziploc freezer bag plus submerge the closed bag in the ice bath. Leave to stand, adding more ice as necessary, till cold, around 30 minutes. Freeze: Tip the ice cream base in the frozen canister plus spin till thick and creamy. Tip off the liquid the cherries well. Pack the ice cream in a storage container, layering it using the cherries as you go. Push a sheet of parchment directly against the surface plus close using an airtight lid. Freeze in this coldest part of your freezer till firm, at least 4 hours.
Storage
Keep well wrapped at room temperature for a couple of days, or freeze for longer storage.
EU nutrition claims
- Low salt: 0.13 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 116 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
43.9 g per serving
87.8 % of the 50 g daily maximum · 175.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 460 kcal |
| Protein | 4.8 g |
| Carbohydrate | 76 g |
| of which sugars | 70.7 g |
| of which free sugars | 43.9 g |
| Fat | 17.6 g |
| of which saturates | 10.9 g |
| Fibre | 3.2 g |
| Salt | 0.15 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
