Jasmine Ice Cream With Plum Sauce

1. 1

   Place tea in a 1-cup glass measuring cup. Add boiling water; steep 4-6 minutes according to taste. Strain tea, discarding tea leaves. Cool to room temperature.

2. 2

   Drain plums, reserving 1/4 cup syrup. Place plums, basil, vanilla and reserved syrup in a food processor; process until smooth. Press plum mixture through a fine-mesh strainer into a small bowl; discard pulp. Refrigerate, covered, until serving.

3. 3

   Place ice cream in a large bowl; stir in tea until blended. Cover and freeze 4 hours or until firm. Serve with sauce. If desired, top with basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.