WARNING. This ice cream is delicious!
1.25 c cream
0.75 c milk
4 yolks
1/8 tsp kosher salt
90 g sugar
Measure milk and cream into a 1-quart Pyrex measuring cup. Pour 1 cup of the mixture into a small heavy bottom saucepan with half of the sugar and set it over medium heat until it reaches 120 F or just steaming, whisking occasionally to dissolve the sugar. Remove from heat and pour into a glass measuring cup containing the tea leaves. Steep for 3 minutes and strain the milk back into the sauce pan over medium heat, heating it until just boiling. Meanwhile, wash and dry the fine mesh strainer and set it over the Pyrex measuring cup containing the reserved cup of cold milk and cream. Whisk yolks with remaining sugar until pale yellow and sugar is dissolved. Splash a little hot milk into the yolks and whisk immediately; stream in the rest of the milk while whisking, and return the mixture to the saucepan over medium low heat, whisking constantly until mixture reaches 180 F. Strain immediately into the cold milk and cream; whisk to blend. Add salt to taste and whisk well to dissolve the salt. Cover with plastic wrap and cool overnight in the fridge; churn the next morning, after breakfast, when you can eat ice cream from the machine.
Jasmine Ice Cream
20g jasmine tea leaves1.25 c cream
0.75 c milk
4 yolks
1/8 tsp kosher salt
90 g sugar
Measure milk and cream into a 1-quart Pyrex measuring cup. Pour 1 cup of the mixture into a small heavy bottom saucepan with half of the sugar and set it over medium heat until it reaches 120 F or just steaming, whisking occasionally to dissolve the sugar. Remove from heat and pour into a glass measuring cup containing the tea leaves. Steep for 3 minutes and strain the milk back into the sauce pan over medium heat, heating it until just boiling. Meanwhile, wash and dry the fine mesh strainer and set it over the Pyrex measuring cup containing the reserved cup of cold milk and cream. Whisk yolks with remaining sugar until pale yellow and sugar is dissolved. Splash a little hot milk into the yolks and whisk immediately; stream in the rest of the milk while whisking, and return the mixture to the saucepan over medium low heat, whisking constantly until mixture reaches 180 F. Strain immediately into the cold milk and cream; whisk to blend. Add salt to taste and whisk well to dissolve the salt. Cover with plastic wrap and cool overnight in the fridge; churn the next morning, after breakfast, when you can eat ice cream from the machine.
