Jasmine Ice Cream with Plum Sauce Recipe

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Jasmine Ice Cream with Plum Sauce Recipe

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Velvety smooth, this ice cream has a delicate floral note reminiscent of jasmine blossoms. The plum sauce adds subtle tartness and rich color to the dessert. —Lily Julow, Lawrenceville, Georgia
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + freezing

Ingredients

  • 1 tablespoon loose-leaf jasmine tea
  • 1/4 cup boiling water
  • 1 can (15 ounces) plums, pitted
  • 2 tablespoons minced fresh basil
  • 1/2 teaspoon vanilla extract
  • 4 cups vanilla ice cream, softened
  • Fresh basil leaves, optional

Directions

Place tea in a 1-cup glass measuring cup. Add boiling water; steep 4-6 minutes according to taste. Strain tea, discarding tea leaves. Cool to room temperature.
Drain plums, reserving 1/4 cup syrup. Place plums, basil, vanilla and reserved syrup in a food processor; process until smooth. Press plum mixture through a fine-mesh strainer into a small bowl; discard pulp. Refrigerate, covered, until serving.
Place ice cream in a large bowl; stir in tea until blended. Cover and freeze 4 hours or until firm. Serve with sauce. If desired, top with basil leaves. Yield: 1 quart (1 cup sauce).
Originally published as Jasmine Ice Cream with Plum Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p132

  • 1 tablespoon loose-leaf jasmine tea
  • 1/4 cup boiling water
  • 1 can (15 ounces) plums, pitted
  • 2 tablespoons minced fresh basil
  • 1/2 teaspoon vanilla extract
  • 4 cups vanilla ice cream, softened
  • Fresh basil leaves, optional
  1. Place tea in a 1-cup glass measuring cup. Add boiling water; steep 4-6 minutes according to taste. Strain tea, discarding tea leaves. Cool to room temperature.
  2. Drain plums, reserving 1/4 cup syrup. Place plums, basil, vanilla and reserved syrup in a food processor; process until smooth. Press plum mixture through a fine-mesh strainer into a small bowl; discard pulp. Refrigerate, covered, until serving.
  3. Place ice cream in a large bowl; stir in tea until blended. Cover and freeze 4 hours or until firm. Serve with sauce. If desired, top with basil leaves. Yield: 1 quart (1 cup sauce).
Originally published as Jasmine Ice Cream with Plum Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p132

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