Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat the cream in a saucepan over medium-low heat for about 5 minutes until scalding but not boiling.
- Infuse the hot cream with dried jasmine flowers and green tea leaves, cover, and cool for 30 minutes.
- Strain the infusion through a fine mesh sieve into a bowl and chill in the refrigerator for at least 6 hours.
- Combine sweetened condensed milk and vanilla extract in a bowl, whisk until smooth, and set aside.
- Whip the chilled jasmine tea-infused cream until nearly stiff peaks form, about 3-5 minutes.
- Fold one-third of the whipped cream into the condensed milk mixture, then fold in the remaining whipped cream.
- Transfer to a freezer-safe container, cover tightly, and freeze for at least 8-12 hours.
Nutrition
Notes
For best results, allow flavors to meld overnight in the refrigerator before mixing, and avoid over-whipping to maintain texture.