If you’re looking for a dessert that’s not only delicious but also uniquely fragrant, look no further than Sampaguita Ice Cream. Inspired by the delicate scent of the Sampaguita flower, which is the national flower of the Philippines, this ice cream combines creamy, smooth textures with a soft, floral essence that’s both refreshing and exotic.
Sampaguita, also known as jasmine, is admired for its sweet, soothing fragrance, and incorporating it into an ice cream base elevates the classic frozen treat to a new level.
This recipe blends the familiar, comforting richness of traditional ice cream with the alluring scent of freshly picked Sampaguita flowers, creating a one-of-a-kind experience for your taste buds. Whether you’re enjoying it on a warm summer day or serving it as an elegant dessert for a special occasion, Sampaguita Ice Cream is sure to leave an impression.
In the following steps, we’ll walk you through how to extract the flower’s essence, prepare a creamy base, and churn it all into a luscious, floral-infused ice cream. Ready to bring the beauty of Sampaguita into your kitchen? Let’s dive into the recipe!
Ingredients You Will Need
To make Sampaguita Ice Cream, you’ll need a few key ingredients. Most of them are likely already in your pantry, but the star of the show will be the fresh Sampaguita blossoms, which will infuse the ice cream with its unique floral flavor.
Here’s a rundown of what you’ll need:
Fresh Sampaguita Blossoms
The essential ingredient that sets this ice cream apart is the Sampaguita flower. Its small, white petals pack a sweet, fragrant punch that will be the foundation of your ice cream’s unique flavor. You can find fresh Sampaguita in local flower markets or, if you’re lucky, you may have a Sampaguita tree in your own garden. Make sure to choose flowers that are fresh and fragrant to get the best result.
Heavy Cream
To create a rich, creamy texture, heavy cream is the base of the ice cream mixture. Its high-fat content ensures a smooth and indulgent treat.
Sweetened Condensed Milk
For a touch of sweetness and a creamy consistency, sweetened condensed milk is added. This thick, sugary milk helps to balance the floral notes of the Sampaguita and contributes to the ice cream’s rich texture.
Milk
Whole milk is best for this recipe to ensure a smooth and creamy ice cream base without being too heavy. It helps to balance the richness of the cream while adding just the right amount of texture.
Sugar
A little sugar is needed to enhance the sweetness of the ice cream. Depending on your preference, you can adjust the amount of sugar to suit your taste, though the sweetened condensed milk already contributes a good amount of sweetness.
Vanilla Extract
Vanilla adds depth to the ice cream and complements the floral notes of the Sampaguita. While the Sampaguita should be the star, a hint of vanilla rounds out the flavor profile.
These ingredients combine to create a luxurious, creamy base that will carry the Sampaguita’s floral fragrance perfectly. Once you have everything ready, you’re all set to begin the process of making your Sampaguita Ice Cream.
Step-by-Step Guide to Making Sampaguita Ice Cream
1. Preparing the Sampaguita Infusion
The first step in creating your Sampaguita Ice Cream is to extract the flower’s delicate flavor. Start by carefully washing the fresh Sampaguita blossoms to remove any dirt or impurities.
Gently place the flowers into a small pot with a bit of water and bring it to a simmer over low heat. Let the flowers steep for about 10 to 15 minutes to release their sweet, floral essence.
Be sure to avoid boiling the flowers, as you want to preserve their fragrance without overpowering the ice cream. Once done, strain the infusion to remove the petals, leaving you with a fragrant liquid. Set it aside to cool completely.
2. Mixing the Cream Base
Next, it’s time to prepare the creamy base of the ice cream. In a mixing bowl, combine the heavy cream, whole milk, and sweetened condensed milk.
Use a whisk to blend these ingredients until smooth and fully incorporated. The heavy cream will give the ice cream its rich texture, while the milk and condensed milk balance the consistency and sweetness. Make sure the mixture is fully combined without any lumps or separation.
3. Adding the Sampaguita Flavor
Once your cream mixture is ready, it’s time to add the Sampaguita infusion. Slowly pour the cooled flower infusion into the cream mixture, stirring gently as you go.
At this point, the subtle floral notes of the Sampaguita will begin to blend with the cream base. Taste the mixture to ensure the floral flavor is to your liking.
If you’d like a stronger floral taste, you can add a bit more of the infusion. But be careful not to overdo it, as the Sampaguita flavor should be delicate and not overpower the creaminess of the ice cream.
4. Churning the Ice Cream
After everything is well mixed, it’s time to churn your ice cream. If you have an ice cream maker, pour the mixture into the machine and follow the manufacturer’s instructions for churning.
This process helps to incorporate air into the ice cream, making it light and smooth. If you don’t have an ice cream maker, don’t worry! You can still make this ice cream by placing the mixture into a shallow dish and freezing it.
Every 30 minutes, stir the mixture vigorously with a fork to break up ice crystals, until it reaches a creamy, frozen consistency.
5. Freezing and Setting the Ice Cream
Once the ice cream is fully churned, transfer it into an airtight container and place it in the freezer. Let it freeze for at least 4 hours, or overnight if you want to make sure it’s fully set. The ice cream should have a smooth, scoopable consistency when ready. If you prefer a firmer texture, you can let it freeze for a longer time.
Pro Tips for a Perfect Sampaguita Ice Cream
Infusion Tips
The key to a great Sampaguita Ice Cream lies in the proper infusion of the flowers. To get the best flavor, use fresh, fragrant Sampaguita blossoms. If you’re using dried flowers, the flavor might not be as potent, so it’s best to adjust the amount you use. Also, remember that the infusion process should be gentle. Don’t boil the flowers, as this can cause the flavor to become bitter or too intense.
If you want to enhance the floral fragrance even more, you can try adding a few drops of Sampaguita essential oil to the infusion (but be sure to use an edible grade). Just a tiny amount is enough to intensify the scent without overwhelming the flavor.
Achieving a Creamy Texture
To achieve the creamiest ice cream, be sure to use full-fat dairy products, especially heavy cream. This will create a rich, smooth texture that will melt beautifully in your mouth. If you’re looking for a non-dairy version, you can try using coconut cream or almond milk, though it may alter the flavor slightly.
If your ice cream isn’t as creamy as you’d like after churning, you can add a tablespoon of alcohol (like vodka or rum) to the mixture. Alcohol doesn’t freeze, which will help keep your ice cream smoother by reducing the formation of ice crystals.
Adjusting the Sweetness
The sweetness of Sampaguita Ice Cream is an important factor in balancing its delicate floral flavor. The sweetened condensed milk already adds a good amount of sweetness, so be cautious when adding extra sugar. Always taste the mixture before freezing, as it’s easier to add a bit more sugar at this stage if needed. If you prefer a less sweet version, you can reduce the amount of sugar and rely more on the condensed milk for sweetness.
Serving Suggestions
Pairing with Other Desserts
Sampaguita Ice Cream’s floral and creamy flavor makes it a versatile treat that can be paired with a variety of other desserts. One of the most delightful combinations is pairing it with a slice of mango or coconut cake, where the tropical flavors complement the delicate sweetness of the Sampaguita. You could also serve it with fruit tarts like a tangy lemon or berry tart, where the refreshing floral notes enhance the tartness of the fruits.
If you want to embrace the Filipino theme, serve it alongside a traditional halo-halo (a shaved ice dessert) for an unforgettable fusion of flavors. A scoop of Sampaguita ice cream on top of buko pandan salad will also elevate the creamy, coconut flavors with a floral twist, making it a perfect match for those who love unique dessert experiences.
Creative Presentation Ideas
The appearance of Sampaguita Ice Cream is just as enchanting as its flavor. To present it elegantly, you could serve it in small glass bowls with a garnish of fresh Sampaguita blossoms (if available) or edible flowers.
Another idea is to place it in a crystal-clear dish and top it off with a few roasted pistachios or toasted coconut flakes for a crunchy contrast to the smooth ice cream. If you’re feeling creative, you can scoop the ice cream into waffle cones and drizzle with a little honey or caramel sauce for added richness.
For a more dramatic presentation, place the ice cream in a large, chilled glass cup and serve it with a sprig of mint leaves for a pop of color that complements the soft white ice cream. These small touches will turn your Sampaguita Ice Cream into an unforgettable dessert that’s as pleasing to the eyes as it is to the taste buds.
Conclusion
Sampaguita Ice Cream is a perfect way to introduce something fresh, delicate, and truly unique to your dessert repertoire. With its subtle floral flavor and creamy texture, it captures the essence of the Sampaguita flower while offering a refreshing twist on the classic ice cream. Whether you serve it as a simple scoop or as part of an elaborate dessert spread, it’s sure to become a standout treat that’s both memorable and indulgent.
Making Sampaguita Ice Cream at home allows you to experiment with the right balance of flavors and textures, all while enjoying the beauty of one of the Philippines’ most iconic flowers.
With this recipe, you can create a dessert that’s not only delicious but also full of cultural significance and charm. Enjoy the process, and don’t forget to share your delicious creation with family and friends!
Frequently Asked Questions
1. Can I make Sampaguita ice cream without an ice cream maker?
Yes, you can make Sampaguita ice cream without an ice cream maker! Simply pour the mixture into a shallow, freezer-safe container, then place it in the freezer. Every 30 minutes, stir vigorously with a fork to break up the ice crystals. Repeat this process until the ice cream reaches a smooth, creamy consistency. It may take a bit longer than using an ice cream maker, but the result will still be just as delicious.
2. What if I can’t find Sampaguita flowers?
If you can’t find fresh Sampaguita flowers, you can try using jasmine flowers as a substitute, as they are closely related and offer a similar fragrant profile.
Alternatively, you can use Sampaguita essence or jasmine extract (food-grade) in small amounts to mimic the floral flavor. Be sure to adjust the quantity to taste, as extracts tend to be more concentrated.
3. How long will the Sampaguita ice cream last in the freezer?
Sampaguita ice cream will keep well in the freezer for up to 2 to 3 weeks, provided it’s stored in an airtight container. Be sure to cover it tightly to prevent freezer burn and maintain its smooth texture. If left in the freezer for too long, the texture may become hard, so it’s best enjoyed within a few weeks.
4. Can I use artificial Sampaguita flavoring instead of fresh flowers?
While fresh Sampaguita flowers provide the most authentic flavor, you can use artificial Sampaguita flavoring or jasmine essence as a substitute.
However, use these products sparingly, as they can be much more concentrated than the natural flowers. Start with a small amount and taste as you go to avoid overpowering the ice cream’s delicate flavor.
5. How can I make Sampaguita Ice Cream vegan or dairy-free?
To make a dairy-free version of Sampaguita ice cream, replace the heavy cream and milk with coconut cream or almond milk.
You can also use sweetened coconut condensed milk or a plant-based sweetened condensed milk as a substitute for the regular sweetened condensed milk. Keep in mind that the texture might differ slightly, but the floral flavors will still shine through!
Sampaguita Ice Cream
Equipment
- Ice Cream Maker (Optional, for churning)
- Small Pot (For infusing Sampaguita)
- Mixing Bowl (For combining ingredients)
- Whisk (To mix the base)
- Fine Mesh Strainer (For straining the infusion)
- Airtight Container (for freezing the ice cream)
- Measuring Cups & Spoons (For accurate measurements)
Ingredients
- 1 cup 240 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- 1/2 cup 120 ml Sweetened Condensed Milk
- 1/4 cup 60 ml Sugar (adjust to taste)
- 1 teaspoon Vanilla Extract
- 1 cup about 20-25 fresh Sampaguita Blossoms (or 2 tablespoons of jasmine essence)
- 1/2 cup 120 ml Water (for infusion)
Instructions
Prepare the Sampaguita Infusion:
- Wash the Sampaguita blossoms carefully to remove any dirt.
- Place the flowers in a small pot with 1/2 cup of water and heat over low heat. Allow the flowers to steep for about 10-15 minutes, making sure not to boil.
- Strain the infusion through a fine mesh strainer to remove the flowers, then set aside to cool completely.
Make the Ice Cream Base:
- In a large mixing bowl, combine the heavy cream, whole milk, sweetened condensed milk, sugar, and vanilla extract. Whisk until the sugar dissolves and the mixture is smooth.
Add the Sampaguita Flavor:
- Once the flower infusion has cooled, gradually add it to the cream mixture, stirring well. Taste and adjust the floral flavor as needed. If the flavor isn’t strong enough, you can add more infusion or a small amount of jasmine essence.
Churn the Ice Cream:
- If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- If you don’t have an ice cream maker, pour the mixture into a shallow, freezer-safe container and place it in the freezer. Every 30 minutes, stir vigorously with a fork until the ice cream reaches a creamy, frozen texture.
Freeze and Set:
- Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or overnight, until fully set.
Serve:
- Scoop and serve your Sampaguita Ice Cream in bowls or cones. Garnish with fresh flowers or coconut flakes if desired.
Notes
- Freshness of Flowers: The flavor of your Sampaguita Ice Cream depends heavily on the freshness of the flowers. Always use fresh Sampaguita blossoms for the best results. If fresh flowers are unavailable, you can substitute with jasmine essence (just a few drops, as it’s highly concentrated).
- Adjusting Sweetness: Taste the cream mixture before freezing and adjust the sweetness by adding more sugar or condensed milk. Since Sampaguita has a delicate flavor, the sweetness should complement, not overpower it.
- Non-Dairy Option: For a dairy-free version, substitute the heavy cream and milk with coconut cream and almond milk. You can also use coconut condensed milk for a tropical twist.
- Storing: Store any leftover ice cream in an airtight container in the freezer. It will stay fresh for about 2 to 3 weeks, but is best enjoyed within the first few days for optimal texture.
