Sampaguita Ice Cream Recipe
A delicately floral Filipino dessert featuring the sweet, aromatic essence of sampaguita (jasmine) flowers. This creamy homemade ice cream blends steeped sampaguita-infused custard with eggs, milk, and sugar for a uniquely fragrant treat. The recipe celebrates Philippine heritage while offering customizable options like coconut milk or mango swirls. With its smooth texture and exotic floral notes, it's perfect for special occasions or as a refreshing tropical dessert.
Equipment
- Medium saucepan (for steeping/custard)
- Fine mesh strainer (to remove flower petals)
- Mixing bowls (heatproof for tempering eggs)
- Whisk
- Ice cream maker (or shallow freezer container for no-churn method)
- Spatula:
Ingredients
- 2 cups fresh sampaguita flowers (or 1/4 cup dried, food-grade flowers)
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar (adjust to taste)
- 4 egg yolks (for a custard base)
- 1 tsp vanilla extract (optional, enhances floral notes)
- Pinch of salt
Instructions
1. Infuse the Cream with Sampaguita
- Gently rinse the flowers to remove dirt.
- In a saucepan, heat the milk and cream over low heat until warm (do not boil).
- Add the sampaguita flowers, cover, and let steep for 30–45 minutes (longer steeping = stronger flavor).
- Strain the mixture to remove petals, pressing gently to extract maximum flavor.
2. Prepare the Custard Base
- Whisk egg yolks and sugar in a bowl until pale and creamy.
- Slowly pour the warm sampaguita-infused cream into the egg mixture, whisking continuously to prevent curdling.
- Return the mixture to the saucepan and cook on low heat, stirring constantly, until it thickens into a custard (about 5–7 minutes).
- Remove from heat, add vanilla and salt, then let cool.
3. Churn the Ice Cream
- Refrigerate the custard for at least 4 hours (or overnight) until it has cooled.
- As directed by the manufacturer, pour into an ice cream machine and churn for 20 to 25 minutes.
- For a firmer texture, freeze for another 2–4 hours before serving.