jasmine ice cream

ice cream

🗣️

ice cream 🗣️

Ingredients

• 4/3 cup heavy cream

• 2/3 cup whole milk

• 1/3 cup granulated sugar

• a bit of salt

• 4 large egg yolks

Steps

1. Heat heavy whipping cream, whole milk, salt, and sugar in a pot until sugar has dissolved and cream is steaming but not bubbling.

2. Immediately after reaching that temperature, place tea bags in the whipping cream, and allow them to steep for ten minutes.

3. Meanwhile, whisk eggs until combined.

4. Once finished steeping, remove tea bags from pot. Mix one third of the milk mixture into the eggs, slowly, to combine.

5. Return pot to stove and put on low heat.

6. Slowly incorporate whipping cream and egg mixture, stirring continuously. Heat until mixture until 170°F, creating a custard. The mixture should be able to coat the back of a spoon.

7. Allow it to cool to room temperature and then chill for four hours (to make this go faster, stir the mixture continuously in a bowl submerged in a heavily salted ice bath).

8. Pour mixture into ice cream maker, churning to desired consistency (usually about 20-25 minutes).

9. Five minutes before finishing, pour in any desired extras (I melt chocolate and allow it to be broken up and frozen in the machine).

10. Store in freezer or enjoy immediately (this is an order).

Monsoon Rolls

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tastes like rainy days

⛈️

tastes like rainy days ⛈️

Ingredients

Adapted from the King Arthur Sourdough Cinnamon Rolls recipe, so at times I will lazily paste what they’ve written:

Dough

• 1 cup (227g) ripe (fed) sourdough starter

• 3/4 cup (170g) milk

• 3/4 cup (170g) water

• 1 star anise pod (?)

• 15 green cardamom pods

• 1 inch cinnamon

• 2 cloves

• 1 inch ginger

• 3 tablespoons black tea, preferably Red Label

• 1 large egg

• 4 tablespoons (57g) butter, softened

• 3 1/4 cups (380g) all purpose flour

• 1/4 cup (50g) granulated sugar

• 1 1/2 teaspoons (9g) salt

Filling

• 3/4 cup (159g) white sugar

• 1/4 cup (30g) all-purpose flour

• 1/2 tablespoon cinnamon

• 1/2 teaspoon ground saffron

• 1/8 teaspoon salt

• 1 tablespoon (14g) butter, melted

Steps

1. Put spices in a pot with milk and water on low heat and cook for 40 minutes; be careful not to let it boil.

2. When spiced milk has halved, add tea and turn heat up to medium. Allow to heat for 3 minutes, or until milk begins frothing.

3. Strain tea and set aside to cool.

4. When tea is lukewarm, mix together all the dough ingredients except the salt until the flour is evenly moistened and the dough has formed a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer, forever when using your hands 🤙

5. Add the salt on top of the dough (without mixing it in), then cover and let the dough rest for 20 minutes.

6. Cover the dough and let it rest in a warm (75°F) place for 4 hours. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. I follow AlexandraCook’s method, since I needed a video to see how to do this.

7. When you’re almost ready to roll out the dough, mix the filling ingredients together. The filling should have the consistency of wet sand.

8. Turn the dough out onto a lightly greased or floured work surface and gently deflate it, patting or rolling it into a 14” x 20” rectangle.

9. Spread the filling evenly over the surface of the dough, leaving 1/2” of exposed dough along one short edge.

10. Starting with the filling-coated short edge, roll the dough into a log. As you roll, the log will lengthen to around 18".

11. Cut the log into 20 one inch slices and place them in a lightly greased 9” x 13” (ish) pan. Cover the pan and put in the fridge, to let it rise overnight for another 10 hours.

12. Set oven to 400°F, and remove buns from fridge.

13. When oven is preheated, bake buns for 25 minutes.

14. I don’t ice these, but you could. I’ve found they’re happy as-is out of the oven.