Ingredients:

  • 1 cup (240 ml) coconut milk
  • 1 cup (240 ml) heavy cream
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) milk
  • 3 large egg yolks
  • 2 tablespoons fresh jasmine flowers
  • 1 teaspoon jasmine extract

Instructions:

  1. In a saucepan, combine coconut milk, heavy cream, sugar, and jasmine flowers. Heat over medium until sugar dissolves and mixture is warm, but do not boil. Remove from heat and steep for 15 minutes.
  2. In a mixing bowl, whisk egg yolks until pale. Gradually pour warm cream mixture into egg yolks, whisking continuously. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly, about 5-7 minutes.
  3. Strain the custard through a fine mesh sieve into a clean bowl to remove jasmine flowers. Stir in milk and vanilla extract. Allow to cool. Cover and chill in the refrigerator for at least 30 minutes.
  4. Pour the chilled mixture into the ice cream maker and churn according to the manufacturers instructions until thick and creamy.
  5. Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up.