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Sampaguita Ice Cream Recipe

Sampaguita Ice Cream Recipe

This Sampaguita ice cream is a creamy and aromatic dessert that captures the delicate fragrance of Sampaguita flowers. It combines the smoothness of heavy cream and milk with the floral notes of jasmine, creating a unique treat that’s both refreshing and indulgent. Perfect for any occasion, this homemade ice cream brings a taste of the tropics to your table.
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Prep Time 15 minutes
Cook Time 20 minutes
freezing and setting the ice cream 6 hours
Total Time 6 hours 35 minutes
Course Dessert, Frozen Desserts
Cuisine Asian, Filipino, Tropical
Servings 8 people

Equipment

  • Ice Cream Maker
  • Medium Saucepans (2)
  • Wooden Spoon or Whisk
  • Fine Mesh Strainer
  • Mixing Bowls (Glass or Stainless Steel)
  • Airtight Container (for freezing)
  • Refrigerator
  • Freezer

Ingredients
  

  • 1 cup Fresh Sampaguita Flowers
  • 2 cups Heavy Cream
  • 1 cup Whole Milk
  • 3/4 cup Granulated Sugar
  • 1 tsp Vanilla Extract

Instructions
 

Prepare the Sampaguita Infusion

  • Gently rinse the fresh Sampaguita flowers under cool water and set them aside.
  • In a medium saucepan, combine the milk and heavy cream. Place over medium heat and bring to a simmer.
  • Add the Sampaguita flowers to the milk and cream mixture. Allow the flowers to steep for 5-7 minutes, stirring occasionally.
  • Remove from heat and let the flowers infuse the mixture for another 10 minutes. Strain out the flowers using a fine mesh strainer. Set the infused milk aside.

Make the Ice Cream Base

  • In a separate bowl, whisk the granulated sugar into the cooled Sampaguita-infused milk and cream mixture until fully dissolved.
  • Add the vanilla extract, if desired, and stir to combine.

Cool the Mixture

  • Let the mixture cool to room temperature. Then, refrigerate for at least 2 hours or until chilled.

Churn the Ice Cream

  • Once the mixture is chilled, pour it into an ice cream maker.
  • Follow the manufacturer's instructions to churn the mixture until it reaches a thick, creamy consistency (typically 20-30 minutes, depending on your machine).

Freeze the Ice Cream

  • Transfer the churned ice cream to an airtight container.
  • Place it in the freezer for 4-6 hours, or until it becomes firm and fully set.

Serve and Enjoy

  • Scoop the Sampaguita ice cream into bowls or cones, and garnish with extra fresh Sampaguita flowers or a drizzle of honey if desired. Enjoy this refreshing, floral dessert!

Notes

  • Choosing Sampaguita Flowers:
    Make sure to use fresh, pesticide-free Sampaguita flowers for the best flavor and fragrance. If fresh flowers aren’t available, you may try using jasmine extract, but the taste may vary slightly.
  • Chill Time:
    The ice cream mixture should be thoroughly chilled before churning, so plan ahead and refrigerate the mixture for at least 2 hours to ensure optimal consistency when making the ice cream.
  • Sweetness:
    You can adjust the amount of sugar to your liking, depending on how sweet you prefer your ice cream. Start with the suggested amount and taste the mixture before chilling if you'd like it sweeter.
  • Using an Ice Cream Maker:
    Different ice cream makers may churn at different speeds. Make sure to follow the manufacturer’s instructions for the best results. The ice cream is ready when it has thickened to a soft-serve consistency.
  • Storage:
    Store the ice cream in an airtight container to prevent freezer burn. It can be kept in the freezer for up to 1-2 weeks, though it’s best enjoyed fresh.
  • Optional Garnishes:
    Garnish your ice cream with extra fresh Sampaguita flowers, a drizzle of honey, or even a sprinkle of crushed nuts for added texture.
Keyword Sampaguita Ice Cream Recipe