Chocolate Jasmine Ice Cream

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            FOOD FUNNY
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Thanks to reader Caryn for this reassuring news:

For those of you who watch what you eat, here's the final word
on nutrition and health. It's a relief to know the truth after all those
conflicting nutritional studies.

1. The Japanese eat very little fat and suffer fewer heart attacks
than Americans.

2. The Mexicans eat a lot of fat and suffer fewer heart attacks
than Americans.

3. The Chinese drink very little red wine and suffer fewer heart
attacks than Americans.

4. The Italians drink a lot of red wine and suffer fewer heart
attacks than Americans.

5. The Germans drink a lot of beers and eat lots of sausages
and fats and suffer fewer heart attacks than Americans.

Conclusion: Eat and drink what you like. Speaking English is
apparently what kills you!

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            TODAY'S RECIPE
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The concept of combining the flavors and aromas of chocolate
with jasmine dates back to the Renaissance when European
epicures were experimenting with new uses for the recent import
from the Americas. You'll need an ice cream maker to make this
updated approach to an old idea.

Chocolate Jasmine Ice Cream

3 1/2 cups (875 ml) whole milk
1/2 cup (125 ml) heavy cream
1 vanilla bean, split lengthwise and seeds scraped
A pinch of salt
1/2 cup (125 ml) loose jasmine tea leaves
6 egg yolks
1 cup (250 ml) brown sugar
7 oz (200 g) good quality milk chocolate, finely chopped

Combine the milk, cream, vanilla bean and seeds, and salt in a
saucepan and bring to a boil over moderate heat. Reduce the heat
and simmer for 2 minutes. Remove from the heat and allow to
steep for 15 minutes. Strain through a fine mesh strainer, pressing
the tea leaves to extract as much liquid as possible. Beat the egg
yolks and brown sugar until thick and fluffy. Pour the milk mixture
into the egg mixture gradually while beating. Transfer to a saucepan
and simmer over very low heat, stirring frequently, until it thickens
and coats the back of a spoon. Add the chopped chocolate and
allow to sit for 1 minute before stirring to thoroughly melt and
combine the chocolate. Strain through a fine mesh strainer and
refrigerate, stirring occasionally, until the mixture is cool. Pour
into the bowl of an ice cream makes and process according to
the manufacturer's instructions until frozen. Transfer to a metal or
plastic container and place in the freezer for at least 2 hours before
serving. Makes about 1 1/2 quarts (1.5 L).
Received on Tue May 9 11:55:41 2006