I don’t like green tea. You know me, I am coffee, not tea. But when you’re talking about making a custard base ice cream, the addition of the floral jasmine tea with the vanilla made a smooth sweet rich yet light ice cream. Perfect for these days when turning on the oven seems like the devil will then reside in your house.
Pots de creme are the best. The French got a hold of pudding and, of course, made it better. Here we have a basic vanilla pots de creme with real vanilla bean caviar scraped into the scalded milk. Thickened with marigold colored egg yolks, and topped with brown sugared banana slices.