With this relentless heat, the desire to eat ice cream only increases. The traditional ones based on milk and cream are excellent, but the refreshment is not that good, like the ones made with water (read sorbet).
I was looking for a different flavor, I didn’t want fruit-based flavors. I remembered that I had some tea left: oolong it’s from jasmin.
Oolong is one of the varieties of tea made with Camellia sinensis, the base plant for all real teas. White, green, black tea… Drinks made with other plants and the like are infusions.
For the ice cream, I used a 2:1 ratio between the two. Jasmin added a more floral touch, subtle but noticeable. And as it is to be served chilled, the ready-made tea, while still liquid, was stronger. As you know, everything that will be chilled or frozen and served that way needs a stronger base to maintain its flavor.
Sweetened with vanilla sugar, but little. Vanilla helps convey a sweet sensation, even though it isn’t actually sweet.
Oolong and Jasmine Tea Ice Cream
Makes: 450 mL
- 2 sachets oolong tea
- 1 sachet jasmine tea
- 450 mL water (boiling)
- 25 g crystal Sugar (or vanilla sugar)
1 cup: 250mL | 1 tablespoon: 15mL.
- In a container, place the tea bags and add 350mL of boiling water. Cover and let the infusion act for at least 15 minutes.
- The longer the infusion lasts, the stronger the flavor. I left it for about 25 minutes.
- Complete the volume to 450mL and add the sugar. The quantity is to taste.
- Transfer the tea to a rectangular container with a lid. Place in the freezer.
- Every ~30 minutes, break the ice crystals formed with a fork. To get the crystallized texture. If you want, you can process it with a hand mixer at the end.
- Suggestion: serve with orange blossom honey
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