A classic indulgence that never goes out of season through muggy afternoons or chilly evenings, this no-churn ice cream recipe takes just a hand mixer and 4 ingredients folded into one another to make. It yields a creamy texture without the hefty cost of an ice cream machine, ready to lick after a couple of hours in the freezer.
Featuring Full Leaf MY – Fresh Breeze, from 3.50 SGD
Infused with a calming osmanthus peppermint blend, the botanical hints from the tea infusion complements wonderfully with the savoury thyme and lemon garlic waffle for a satisfying mouthfeel.
No-Churn Peppermint Osmanthus Ice Cream with Lemon Garlic & Thyme Waffle
(makes 6 servings of ice cream & 3 waffles)
Ice Cream
- 3 Full Leaf Fresh Breeze teabags
- 300ml heavy cream
- 110ml sweetened condensed milk
- 1/2 tsp vanilla extract
Waffle
- 40g garlic butter, melted
- 150ml milk
- 1 egg
- 1 tbsp fresh thyme
- 1/2 tsp lemon zest
- 100g plain flour
- 1 1/2 tsp baking powder
- 1 tsp sugar
- mint leaves, to garnish
- icing sugar, to sprinkle
- maple syrup, optional
Method
- For the ice cream, heat up cream to a gentle simmer then turn off heat and steep teabags for 10 minutes. Discard teabags and jar the cream mixture. Refrigerate for at least an hour or till cold.
- Remove cream mixture from fridge and whip it cold till semi soft peaks form.
- In a separate bowl, mix condensed milk with vanilla extract. Gently fold in whipped cream mixture 1/3 portion at a time till fully incorporated.
- Whip milk and cream mixture till stiff peaks form. Store in a clean freezer-safe container and freeze for at least 4 hours or till thoroughly frozen into ice cream.
- For waffle, roughly chop thyme and lemon zest. Set aside.
- Mix dry ingredients (flour, baking powder, sugar) for waffle and set aside.
- Mix wet ingredients (garlic butter, milk, egg) for waffle. Add in thyme and lemon zest and stir well. Make a well in the middle of the flour mixture, pour wet into dry and mix well to combine.
- Heat up waffle iron and grease well. Pour in batter and cook waffle according to your machine instructions.
- Plate waffle when done and let cool for a minute. Scoop ice cream generously onto waffle, sprinkle some icing sugar and top with a mint leaf for garnish.
- Serve ice cream with freshly made waffle and some maple syrup on the side.
Tip: Cream steeped with tea can be made the night before and refrigerated overnight to better infuse the tea.
Featuring Full Leaf MY – Fresh Breeze, from 3.50 SGD
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