Jasmine Tea Custard Ice Cream with Sugared Cherries
Inspired by techniques from Serious Eats.
Our classic custard infused with jasmine green tea instead of vanilla and layered with dried cherries plumped in sugar syrup. Fragrant, delicate and fruity.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- small saucepan
- heatproof bowl for cherries
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 314 kcal |
| Protein | 5.1 g |
| Carbohydrate | 26.9 g |
| of which sugars | 26.4 g |
| of which free sugars | 21.2 g |
| Fat | 21.3 g |
| of which saturates | 12.5 g |
| Fibre | 0.2 g |
| Salt | 0.19 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Cherries
- 150 g dried sour cherries
- 120 ml water
- 75 g caster sugar syrup drained; nutrition counts about half
Custard
- 360 ml double cream
- 360 ml whole milk
- 130 g caster sugar
- 10 g jasmine green tea leaves
- 6 large egg yolks
- 1 g fine sea salt or table salt a pinch
- 1
Plump the cherries. Boil the water and sugar in the small saucepan until the sugar dissolves, pour over the cherries in a heatproof bowl and leave to cool, then refrigerate.
- 2
Steep the tea. Bring the cream, milk and sugar just to the boil, remove from the heat, add the tea leaves and steep for 6 min. Strain, pressing on the leaves, and return to the pan; green tea turns bitter if steeped longer.
- 3
Temper. Beat the yolks, whisk in two ladles of the tea dairy and pour back into the pan.
- 4
Cook. Stir gently over low heat until the custard reaches 77-80 °C and lightly coats the spatula.
- 5
Chill. Add the salt, strain and cool over the iced water, then refrigerate for at least 4 h.
- 6
Churn and layer. Churn until thick. Drain the cherries well and layer them with the ice cream in the container.
- 7
Freeze. Press baking paper onto the surface, cover and freeze for at least 4 h.
Storage
Freeze in a covered container for up to 2 weeks.
