Jasmine green tea infused ice cream with diced sweet yellow peaches. This no churn peach jasmine green tea ice cream is the perfect dessert for the summer.
Ingredients
1 pint heavy whipping cream (about 2⅓ cups)
3 teabags of jasmine green tea
1 cup condensed milk
½ peach, diced (about 1 cup)
Directions:
In a small pot, add ⅔ cups heavy whipping cream and 3 teabags over low to medium heat. Allow the mixture to simmer for about 5-8 minutes to allow the flavor to infuse into the cream.
While the jasmine green tea and heavy whipping cream are simmering, dice the peach into small pieces. The smaller, the better since the peaches will freeze.
Remove the pot from heat and allow the jasmine green tea and heavy whipping cream mixture to cool to room temperature, about 6-8 minutes.
While the jasmine green tea mixture is cooling, add the rest of the heavy whipping cream (1⅔ cups) into a mixing bowl with the condensed milk. Mix well.
Once the jasmine green tea mixture has cooled, strain the tea bags well so that all the flavor comes out. Pour this mixture into the mixing bowl.
If you have a mixer, use it to mix the ingredients until stiff peaks form. If you don’t have a mix, stir by hand using a whisk, spoon, or chopsticks. If you use this method, stiff peaks won’t form. Just mix for about 5 minutes until bubbles have formed on the edges. Stir in the diced peaches.
Pour the mixture into freezable containers.
Freeze the ice cream mixture overnight. However, about 4-5 hours in, make sure to give the ice cream mixture a stir. The diced peaches will have floated to the top since they’re lighter in weight. Once the ice cream starts to solidify, it’s a good idea to stir it so that the peaches are evenly incorporated into the ice cream rather than just at the top.
Serve the ice cream cold with your favorite toppings.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/07/16/no-churn-peach-jasmine-green-tea-ice-cream/