Lemon Jasmine Ice cream

By shanobiju  

March 2, 2019


1 cup Full fat Milk

1 cup Fresh cream

1 cup Granulated sugar

1/2 tsp Salt

1 1/2 tbsp Corn flour

1 tbsp Lemon zest

3 tbsp Lemon juice

1/4 cup Edible Jasmine flower

1 cup Dairy based whipping cream


1These are edible dried jasmine flowers. You can buy it online.

2Boil 1 cup of milk and 1/4 cup of jasmine flowers for about 6-7 minutes on low flame. Keep stirring.

4Now add fresh cream, salt and sugar.

5Keep the flame low.

6Add 1 1/2 tbsp of corn flour mixed in 1 tbsp of milk /water.

7Heat on low flame.Let the custard thicken. Turn off the heat.

8Place the saucepan into a bowl of ice cold water.

9Pass the custard through a strainer.

10Cover the sauce pan with cling film and refrigerate for 30 minutes.

11Take another small saucepan and heat lemon zest and lemon juice on low heat.Add 1 tbsp of sugar.

12Heat for a minute or two.

13Turn off the heat. Add a drop of yellow food colour (optional).

14Allow it to cool well.

15Now whip the dairy based whipping cream until stiff.

16Take the custard out of the refrigerator.

17Using a hand mixer, beat the custard and whipped cream on medium speed.

18Add the lemonzest and juice.

19Beat it well.

20Transfer this to the preferred container.

21Cling wrap it tightly. Cover it with parchment sheet and freeze it for 8-10 hrs.


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