Lemon Jasmine Ice cream

These are edible dried jasmine flowers. You can buy it online.

Boil 1 cup of milk and 1/4 cup of jasmine flowers for about 6-7 minutes on low flame. Keep stirring.

Now add fresh cream, salt and sugar.

Keep the flame low.

Add 1 1/2 tbsp of corn flour mixed in 1 tbsp of milk /water.

Heat on low flame.Let the custard thicken. Turn off the heat.

Place the saucepan into a bowl of ice cold water.

Pass the custard through a strainer.

Cover the sauce pan with cling film and refrigerate for 30 minutes.

Take another small saucepan and heat lemon zest and lemon juice on low heat.Add 1 tbsp of sugar.

Heat for a minute or two.

Turn off the heat. Add a drop of yellow food colour (optional).

Allow it to cool well.

Now whip the dairy based whipping cream until stiff.

Take the custard out of the refrigerator.

Using a hand mixer, beat the custard and whipped cream on medium speed.

Add the lemonzest and juice.

Beat it well.

Transfer this to the preferred container.

Cling wrap it tightly. Cover it with parchment sheet and freeze it for 8-10 hrs.