Jasmine Pearl Green Tea Ice Cream

by Bri on September 3, 2007

When Marc and I got married six years ago, a good friend of ours labored for weeks developing the ultimate spiced chai for our wedding reception. In Santa Cruz, she had discovered some amazing loose jasmine green tea that came rolled up in tiny pearl balls. You can find it online here.

Jasmine pearl green tea

We loved it.

The tea has a light floral fragrance of jasmine, but also that wonderful herby green scent of tea. So, when we were brainstorming this week about what the next interesting ice cream was to make, the Jasmine Pearl Green Tea Ice Cream seemed the obvious choice.

The result was exotic and delicious! The flavor is subtle, yet distinct. Marc and I have pretty sophisticated palates, but we both felt that if someone had given us a blind taste, we never would have guessed the flavor.

Jasmine pearl green tea ice cream

Recipe makes approx. one quart.

2 C. organic heavy cream

2 C. organic half and half

¾ cups organic evaporated sugar cane juice (it’s unbleached granulated sugar that imparts a blond color and still has the natural minerals and enzymes from the sugar cane. great stuff if you haven’t tried it yet and tastes delicious)

3 Tbs. Jasmine Green Tea Pearls

The night before, put the freezer bowl of your ice cream maker in your freezer, so it’s rock solid when you need it.

Heat the half and half in a large heavy saucepan over med. heat until small bubbles appear around the edge. Don’t let it boil.

Remove from heat and add the loose tea pearls, stirring a bit to incorporate. Let the tea steep in the half and half for 10-15 minutes. Use your senses of taste and smell to determine if the tea is steeped enough.

Strain out the loose tea which will have unfurled in the heat of the half and half. Add the sugar and cream into the half and half, and turn on the heat until the small bubbles appear around the edge again.

Cover and refrigerate until cold, or overnight. Freeze in 1 or 2 batches in your ice cream maker, according to the manufacturer’s instructions.

When finished, the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least two hours. Just remember that there’s no junk or stabilizers in this ice cream, so it does tend to melt faster than store bought.

As a friend recommended for the rose ice cream, you could serve this delicate treat with lavender short bread, or stir in small bits of candied orange peel, or you could steep whole cinnamon sticks, cloves and cardamon at the same time as the tea for a chai twist. Have a blast with it.

This recipe is an adaptation of a green tea recipe in Bruce Weinstein’s The Ultimate Ice Cream Book.

{ 10 comments… read them below or add one }

Anh September 3, 2007 at 3:27 pm

A very innovative recipe. I love it.

admin September 3, 2007 at 8:14 pm

Anh – Thanks! I hope you get a chance to try it.

Patricia Scarpin September 5, 2007 at 8:31 am

Bri, it looks light and smooth, and very sophisticated. Lovely.

Bri September 5, 2007 at 11:22 am

Thanks Patricia! It is truly delicious. I might try it sometime with the egg custard base, just to experiment.

Ava Zhan July 18, 2010 at 12:49 pm

I used probably 1 or 2 more tablespoons of the jasmine Chinese green tea pearls, unhomogenized organic whipping cream, and I created my own half-and-half from unhomogenized organic whipping cream and unhomogenized organic whole milk. For the sweetener, I used organic turbinado sugar, 3/4 cups. The ice cream was the best ice cream both I and and my husband ever had in our lives. Thank you for this amazing recipe. I plan to use the master combination of creams and sugar for a range of ice cream recipes whose flavor is pure–undisturbed by eggs. Let me know if you would like to see photos of my version of your ice cream.

Marc July 18, 2010 at 3:50 pm

I am glad you liked it Ava. I had originally planned to try a range of tea-favored ice cream recipes, but haven’t gotten around to it yet. The next recipe I want to try is Thai Iced tea ice cream.

Good luck with your own experimentation!

SamCyn January 14, 2011 at 3:36 pm

I’ve just started making gelato/ice cream recently…I look forward to trying this recipe. Thx for sharing.

Cynthe January 14, 2011 at 7:59 pm

Hi! SamCyn ~ Delighted you stopped by. This ice cream recipe truly is an AMAZING creation of Bri’s & Marc’s. Still have some Jasmine pearls in our spice drawer, so I should give it a try myself (Marc’s Mom, Bri’s Mom-in-law) replying.

Read your blog bio…and I, too, am enthralled with making hand-crafted ice creams with unusual flavors. You’ll find several on FigsWithBri. Also tried some simple pizzas in 2010. Still haven’t posted all of the recipes, but will….do check them out too. Thanks for visiting!

Janelle March 18, 2011 at 7:47 pm

This has turned out to be our favorite sweet treat. We have made this recipe 5 times, always a double batch! Thanks!

Cynthe April 29, 2011 at 9:41 am

Janelle ~ Wow! Impressed and pleased you’ve made Bri’s Jasmine Pearl Green Tea ice cream so frequently. Glad it’s such a success in your family. I’ve definitely been in an ice cream mood myself lately, so will make up a batch soon. (Sorry for the delay…have been a bit behind in replying to comments ’cause I was visiting my elderly folks when you wrote.)

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