Jasmine Cacao Nib Ice Cream

Greetings from Maui, where I'm currently chowing down on some mochiko chicken, pork belly, ulu mac salad, and chocolate bibingka from Tin Roof! I just got home, and already, I'm "researching" aka eating!! And while you may not think mochiko chicken and Lily Diamond aka Kale & Caramel would or should be mentioned in the same post, I think they totally should. Lily's all about balance and I think she'd approve... I think?

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When I first met Lily, the month before Moses, Vienna, and I moved down to LA, I had no idea how many adventures would await us. From island hopping to driving up and down the California coast, we’ve definitely racked up some friendship miles. I’ve lost count of the number of hours we’ve spent together in the kitchen, from the time we threw a Mediterranean party with Beau and Matt, to the time Lily came over during my summer malasada experiments, and of course, the time we made magical, melty jasmine and matcha green tea ice sandwiches. We’ve also traded taste testing duties in our respective kitchens, and even when we aren’t in the kitchen together, we’re always trading tips, tricks, or supportive texts (you know, for those inevitable kitchen fails). Basically, I couldn’t ask for a better, kinder, more loyal, or encouraging food loving friend, than Lily. Which is why this week is one for the books.

Lily’s beautiful cookbook, Kale & Caramel, is finally out in the wild and eeeeee, I’m sooo excited! Each chapter is organized by herb or flower. The book is loaded with Lily’s vibrant and beautiful recipes, her captivating prose, and yes, lots of Beyoncé. I’ve been drooling over her carrot, feta, and pistachio salad with orange blossom toss, pink grapefruit, cucumber rose skin quencher, and roasted strawberry and basil cream pie. I’m sure they’ll be making their way into the rotation soon.

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However, the first recipe I had to make is Lily’s Jasmine and Cacao Nib Ice Cream. It’s a recipe that’s close to my heart for so many reasons. It legit tastes like jasmine milk tea. You know like the drink with the boba, except frozen and creamy with cacao nibs instead of boba. And that alone would be reason enough to start with ice cream, but it’s a reminder of the day we laughed and pleaded with our ice cream sandwiches to stop melting on one of the hottest days of the summer. It was a day that cemented our friendship, and I’m so happy that Lily chose to share a little piece of it with the world in her book. I can’t wait for you guys to laugh, cry, and cook through all the beautiful pages in Lily’s book—it’s truly a treasure.  

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JASMINE CACAO NIB ICE CREAM

Reprinted with permission from Kale & Caramel

Makes 1 quart

INGREDIENTS

  • 2 1/2 c. heavy cream
  • 1 1/2 c. whole milk
  • 1/2 c. honey
  • 1/4 c. loose-leaf jasmine green tea
  • 2 egg yolks
  • 1/4 c. raw cacao nibs

TOOLS

  • Large saucepan
  • Ice cream maker
  • Freezer-safe pan or dish

FIX

  1. The night before you plan to make the ice cream, freeze the bowl of your ice cream maker.
  2. In a large saucepan over medium heat, whisk the heavy cream, milk, and honey until steam rises. Add the tea, immersing it in the liquid to allow the leaves to release their oils. Cover the pan, remove from the heat, and let steep for 10 to 15 minutes, depending on how strong a flavor you want, then strain out the tea.
  3. In a small bowl, whisk the egg yolks with 1⁄2 cup of the cream mixture, then gradually whisk the mixture back into the pan. Return to the stove, and cook over low heat, stirring continuously, until the custard reaches 170°F, 20 to 25 minutes—or until it thickens slightly and coats the back of a spoon. Transfer to an airtight container, and cool completely in the fridge.
  4. Once chilled, freeze in the ice cream maker, according to the manufacturer’s instructions, adding the cacao nibs in the last 5 minutes of churning. Pour the frozen ice cream into a freezer-safe pan or dish and freeze for at least 6 hours before eating.
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