In the season when gardens overflow, the kitchen blooms too.
This jasmine ice cream is born from a bouquet gathered early in the morning, before the flower has reached its full splendor, before the sun has kissed its petals.
In this recipe, jasmine is no mere decoration: its fresh petals infuse the cream with a scent so delicate it carries you, bite after bite, through a path of white, wild, and sweet shrubs.
The promise is true: eternal spring does exist.
Sambac Jasmine Ice Cream with Fresh Flowers
Inspired by Italian gelsomino gelato, this homemade ice cream is delicately scented with fresh jasmine blossoms. Each bite carries the essence of a blooming garden.
Ingredients
Equipment
Method
- The day before, just after picking, rinse the jasmine flowers gently under cold water. Place them in the milk, cover, and refrigerate overnight to infuse their fragrance.
- The next day, strain the flowers and heat the milk with sugar and salt until it boils.
- In a separate bowl, whisk the eggs and gradually add the hot milk mixture, stirring constantly to avoid curdling. Return to the pan and cook over medium heat until thickened, but not boiling. Remove from heat and keep stirring. Cool completely.
- Whip the cream until soft peaks form and fold it gently into the cooled mixture. Chill for 2 hours.
- Process in an ice cream maker according to the manufacturer’s instructions. Transfer to a glass or metal container and freeze for 1 hour before serving.
Notes
Homemade ice creams are best enjoyed fresh, as they lack preservatives and lose creaminess when stored too long.
*If you don’t have fresh jasmine, you can use rose petals or a few drops of orange blossom water and vanilla. The scent changes, but the magic remains alive.
