Jasmine Ice Cream with Kumquat Compote

Here is the original recipe:

Bubble the water and pour it on the jasmine flowers placed in a heatproof bowl. Cover with plastic wrap and steep for ten to fifteen minutes. Strain through a hair strainer and squeeze the flowers well. Cool.

Mix the cream with this ‘tea’. Beat the yolks with the sugar and the vanilla seeds until they change color from yellow to white-yellow.

Add the jasmine cream and heat the mixture in a small pan. Keep the mixture moving with a wooden spoon. Caution: The whole must not come to a boil under any circumstances, because it would separate irretrievably.

When the quantity has warmed up to a good 50 °C and becomes slightly creamy, draw a line in the egg mass adhering to the wooden spoon. If the line does not run again, the quantity is ready. Now pour it through a sieve into a suitable bowl and cover with cling film. Cool to room temperature.

Put everything together in a suitable bowl, add orange blossom water, rose water and heavy cream and freeze in the freezer.

If you have an ice cream maker, form the essences and cream only when the ice cream is almost finished turning: the orange blossom and rose water are added two to three min before the ice cream is ready, the heavy cream a few seconds before.

Kumquat compote: rinse the kumquats and cut them in half or four. Mix the water with the sugar

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