Sampaguita Ice Cream
Sampaguita Ice Cream is a uniquely floral and creamy frozen treat that captures the delicate essence of the Sampaguita flower, the national flower of the Philippines. This homemade ice cream combines the rich texture of heavy cream and sweetened condensed milk with the sweet, soothing fragrance of Sampaguita blossoms. It’s the perfect way to enjoy a refreshing dessert with a touch of floral elegance, whether you’re celebrating a special occasion or indulging in a one-of-a-kind treat.
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.