Jasmine Blossom ice cream with red fruit


  • 2010 grams of water
  • 325 grams of skimmed milk powder
  • 600 grams of whipped cream
  • 400 grams of granulated sugar
  • 150 grams of dextrose
  • 18 grams of binder
  • 1 cup of Jasmine Blossom


  • Heat the milk and cream to 40 degrees Celcius. Meanwhile, mix the sugar with the dextrose and the binder.
  • Now add this to the warm dairy and heat to 85 degrees. Now cool back to 4 degrees.
  • Add the Jasmine Blossom and infuse for at least 5 hours.
  • Let it rest. Turn to ice.
  • Decorate with fruit and flavours which compliment the ice cream. 

Recipe: Hidde de Brabander

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