The Process of making: Double Jasmine & Burnt Honey Ice Cream

The many attempts and R&D behind my latest ice cream flavour

This past week I think I made ice cream nearly every single day.

Far too many scoops were had. But one thing you should know about me is: if I have an idea, I won’t stop until I see it through. Which, in this instance, resulted in many tubs of ice cream invading my freezer.

Not such a terrible predicament!

Best contenders

I’ve really been into making Rice flavoured ice creams (aka Rice-Cream) and the flavour combo that was on my mind was Double Jasmine & Burnt Honey. And yes, I wanted TWO Jasmines. (Here is what Wikipedia has to say)

Jasmine Tea: tea scented with the aroma of jasmine blossoms. Jasmine tea can have any base as the tea base; however, green, white tea and black tea are more common.

Jasmine Rice: is a long-grain variety of fragrant rice. Its fragrance is reminiscent of pandan

NOW, if you have ever tried to cook with these flavours, you would understand that they can be quite delicate (quantities matter)! I wanted both of the Jasmine flavours to be present, so I decided to opt for a egg-less ice cream base.

There are many different ways to approach an eggless ice cream base. The main concern about egg-less bases is the fat content/ lack of stabilizers. Egg yolks are a common stabilizing ingredient in custard ice cream bases. They provide a rich creaminess from their fat content that helps prevent ice crystals from forming. Once you take them away and you don’t replace them with an alternate stabilizer, the texture of your ice cream will be less than ideal.

If you want to go on an ice cream science rabbit hole I suggest the following link: Ice Cream Science.