Jasmine tea-flavoured ice-cream

Step 1

Boil the tea with 50 ml of cream. Remove from the heat, leave to brew for 10 minutes, strain and leave to cool, reserve.

Step 2

Whisk the yolks with 5 tablespoons of sugar until the mixture whitens. Whisk the 20 cl of cream and stir in immediately to the eggs and sugar.
Add the creamy tea.

Step 3

Beat the egg whites until stiff, add 1 tablespoon of sugar and continue whisking for a few minutes, gently fold into the above preparation.

Step 4

Put in an ice cream maker until it reaches the desired consistency or freeze directly in an appropriate container.

Step 5