Indulge in the delicate floral notes of jasmine infused into rich and creamy ice cream, enhanced with crunchy cacao nibs. The addition of a dark chocolate magic shell creates a delightful contrast of textures and flavors.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1 tablespoon jasmine tea leaves. 1/2 cup cacao nibs. 8 ounces dark chocolate.
Instructions: In a saucepan, combine heavy cream, whole milk, sugar, salt, and jasmine tea leaves. Heat the mixture over medium heat, stirring occasionally until it starts to simmer. Remove from heat. Cover the saucepan and let the mixture steep for 30 minutes. Strain the mixture to remove the jasmine tea leaves. Stir in vanilla extract and chill the mixture in the refrigerator for at least 4 hours or overnight. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. During the last few minutes of churning, add the cacao nibs. Transfer the churned ice cream into a container and freeze until firm. For the dark chocolate magic shell, melt the dark chocolate in a double boiler or microwave, stirring until smooth. Once the ice cream is frozen, drizzle the melted dark chocolate over the scoops of ice cream. The chocolate will harden upon contact with the cold ice cream.
Prep Time: 20 minutes
Cook Time: 10 minutes
mohawk
