Sampaguita Ice Cream Recipe

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Introduction

Have you ever wondered what it would be like to taste the sweet, floral essence of the Philippines in a creamy, frozen dessert? Sampaguita ice cream is a unique and aromatic treat that captures the delicate fragrance of the national flower of the Philippines—Jasminum sambac, or sampaguita.

This sampaguita ice cream recipe is not only a nostalgic nod to Filipino culture but also an exotic twist on traditional ice cream flavors. With its light, floral notes and rich, velvety texture, this dessert is perfect for special occasions or as a refreshing summer indulgence.

In this guide, we’ll walk you through how to make sampaguita ice cream at home, including ingredient substitutions, step-by-step instructions, and expert tips to ensure a flawless result.

Ingredients List

To make this fragrant sampaguita ice cream recipe, you’ll need:

• 2 cups heavy cream (or coconut cream for a dairy-free alternative)
• 1 cup whole milk (or almond milk for a lighter version)
• ¾ cup granulated sugar (adjust to taste)
• 1 cup fresh sampaguita flowers (or 2 tbsp dried sampaguita petals)
• 4 large egg yolks (or ½ cup condensed milk for a no-egg version)
• 1 tsp vanilla extract (enhances floral notes)
• Pinch of salt (balances sweetness)

Optional Add-ins:

• 1 tbsp honey (for extra floral depth)
• ½ tsp rose water (complements sampaguita’s aroma)

Pro Tip: If fresh sampaguita flowers aren’t available, you can use jasmine tea leaves (2 tbsp) as a substitute—they offer a similar floral profile.

Timing

• Prep Time: 20 minutes (+ 4 hours steeping time)
• Cook Time: 15 minutes
• Churning Time: 25-30 minutes (if using an ice cream maker)
• Freezing Time: 4-6 hours
• Total Time: ~5 hours (mostly inactive)

Compared to traditional ice cream recipes, this sampaguita ice cream requires a bit more patience due to the flower infusion, but the result is well worth the wait!

Step-by-Step Instructions

Step 1: Infuse the Milk with Sampaguita

1. In a saucepan, heat the milk over low heat until warm (do not boil).
2. Add the sampaguita flowers, cover, and let steep for 4 hours (or overnight for a stronger flavor).
3. Strain the milk to remove petals, pressing gently to extract maximum flavor.

Step 2: Prepare the Ice Cream Base

4. In a bowl, whisk egg yolks and sugar until pale and creamy.
5. Slowly pour the infused milk into the egg mixture while whisking continuously.
6. Return the mixture to the saucepan and cook on low heat, stirring constantly until it thickens (about 5-7 minutes).

Step 3: Chill & Churn

7. Stir in heavy cream, vanilla, and salt. Let the mixture cool completely.
8. Churn in an ice cream maker for 25-30 minutes until soft-serve consistency.
9. Transfer to a freezer-safe container and freeze for 4-6 hours until firm.

Tip: No ice cream maker? Freeze the mixture in a shallow dish, stirring every 30 minutes to prevent ice crystals.

Nutritional Information

(Per ½ cup serving)

• Calories: 220
• Fat: 16g
• Carbs: 18g
• Protein: 3g
• Sugar: 16g

For a lighter version, use coconut milk and a sugar substitute like monk fruit sweetener.

Healthier Alternatives for the Recipe

• Dairy-Free: Use coconut milk and almond milk.
• Low-Sugar: Replace sugar with erythritol or stevia.
• Vegan Option: Skip eggs and use cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) as a thickener.

Serving Suggestions

• Garnish with edible flowers or fresh sampaguita petals.
• Drizzle with honey or ube syrup for a Filipino-inspired twist.
• Pair with mango sticky rice or buko pandan for a tropical dessert platter.

Common Mistakes to Avoid

Boiling the milk – This can make the ice cream grainy.
Skipping the steeping step – Weak infusion = bland flavor.
Over-churning – Can make the texture too hard.

Storing Tips for the Recipe

• Store in an airtight container for up to 2 weeks.
• Place parchment paper on the surface to prevent ice crystals.
• Let sit at room temperature for 5 minutes before scooping.

Conclusion

This sampaguita ice cream recipe is a delightful way to experience the fragrant taste of the Philippines. Whether you’re a fan of floral desserts or looking for a unique homemade treat, this recipe is sure to impress.

FAQs

Can I use artificial sampaguita flavoring?

Yes, but natural infusion yields the best taste. Use 1-2 drops of food-grade jasmine extract if needed.

Why is my ice cream icy instead of creamy?

This happens if the fat content is too low or if it wasn’t churned properly. Adding 1 tbsp vodka (alcohol prevents ice crystals) can help.

Can I make this without an ice cream maker?

Absolutely! Follow the no-churn method (freeze and stir occasionally).