Ingredients:

  • 1 cup (240 ml) whole milk
  • 2 cups (480 ml) heavy cream
  • 3/4 cup (150 g) granulated sugar
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2-3 teaspoons dried Sampaguita flowers (or 1 tablespoon freshly steeped jasmine tea)
  • Pinch of salt
  • Finely chopped fresh jasmine petals (for garnish, optional)
  • Edible flowers (for garnish, optional)

Instructions:

  1. Heat the whole milk and 1 cup of cream in a saucepan over medium heat until just simmering. Add the dried Sampaguita flowers or steep the jasmine tea and remove from heat. Let it steep for 10-15 minutes. Strain the mixture and set aside.
  2. In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
  3. Gradually pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
  4. Return the mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens and coats the back of a spoon (around 170°F or 77°C).
  5. Strain the custard through a fine-mesh strainer into a clean bowl. Stir in the remaining cream, vanilla extract, and salt. Allow to cool at room temperature, then refrigerate until chilled (about 1 hour).
  6. Pour the chilled mixture into the ice cream maker and churn according to the manufacturers instructions until it reaches a soft-serve consistency.
  7. Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.