Serves 1
Directions
- 1Toast jasmine rice in a pan until golden brown.
- 2Weigh out jasmine tea and other dry ingredients.
- 3Combine milk, jasmine tea, and rice powder in a saucepan.
- 4Whisk the ingredients together in the saucepan.
- 5Heat the mixture gently, stirring continuously.
- 6Pour honey into a separate pan and heat until burnt, creating a deep, toasty flavor.
- 7Pour the burnt honey into the milk mixture and whisk until combined.
- 8Strain the ice cream base to remove any solids.
- 9Cover the strained base with plastic wrap, pressing it directly onto the surface, and chill.
- 10Pour the chilled mixture into an ice cream machine and churn until it reaches a soft, scoopable consistency.
- 11Transfer the churned ice cream to a container for storage.
Ingredients
- Jasmine rice
- Jasmine tea
- Honey
- Milk
Equipment
PanScaleWhiskStrainerIce cream machineContainer
Tips
- This ice cream is eggless to ensure delicate flavors are not overpowered.
- The ice cream stays soft and scoopable even straight from the freezer.
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