Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup food-grade Sampaguita (jasmine) flowers
  • 6 large egg yolks
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt

Instructions:

  1. In a medium saucepan, combine the heavy cream, whole milk, and sugar.
  2. Heat over medium-low, stirring occasionally, until the sugar dissolves and the mixture reaches a gentle simmer.
  3. Remove from heat and stir in the Sampaguita flowers.
  4. Cover the pot and let the flowers steep for 30 minutes.
  5. Strain the mixture through a fine-mesh strainer into a clean bowl, pressing the flowers to extract the essence.
  6. Whisk the egg yolks and salt in a separate bowl until smooth.
  7. Slowly pour about 1/2 cup of the warm infused cream into the yolks, whisking constantly to temper the eggs.
  8. Gradually pour the tempered egg mixture back into the saucepan with the remaining cream.
  9. Cook over low heat, stirring constantly until the custard thickens enough to coat the back of a spoon.
  10. Stir in vanilla extract, then chill the mixture in the refrigerator for at least 4 hours.
  11. Churn the chilled base in an ice cream maker according to the manufacturer's instructions until thick and creamy.
  12. Transfer to an airtight freezer container and freeze until hard.