This jasmine guava gelato is inspired by one of my favorite tea combinations. Delicate jasmine tea, fragrant guava, and a touch of lime come together for a bright, elegant, and refreshing frozen dessert.

Ingredients

Jasmine Milk:

• 8 g Jasmine Needle King tea leaves, or a high-quality loose-leaf jasmine tea
• 30 g hot water
• 450 g whole milk

Gelato Base:

• 22 g skim milk powder
• 5 g tapioca starch
• 2 g gelatin sheets, softened in cold water
• 420 g jasmine-infused milk, prepared above
• 75 g heavy cream
• 8 g condensed milk
• A small pinch of sea salt

Flavoring:

• 80 g Trader Joe’s guava jam
• 15-20 g fresh lime juice

Instructions

1. Pour the hot water over the jasmine tea leaves to bloom them.

2. Add the whole milk and refrigerate for 24-48 hours to cold-infuse. Strain well before using. For the best flavor, a 24-48 hour cold infusion is highly recommended.

3. Soften the gelatin sheets in cold water.

4. In a saucepan, whisk together the skim milk powder and tapioca starch. Add the jasmine-infused milk, heavy cream, condensed milk, and sea salt, then whisk until completely smooth.

5. Cook over medium heat, stirring constantly. As soon as the mixture thickens slightly and lightly coats the back of a spatula, remove it from the heat and continue stirring for about 1 minute.

6. When the mixture cools to approximately 70 C (158 F), add the softened gelatin sheets and stir until completely dissolved.

7. Transfer the base to a container. Press plastic wrap directly onto the surface and refrigerate for at least 6 hours, preferably overnight.

8. Once the base is fully chilled, add the guava jam and fresh lime juice. Using an immersion blender or regular blender, blend just until smooth. Do not over-blend, as incorporating too much air can slightly change the final texture.

9. Pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft gelato consistency.

10. Transfer to a storage container and press plastic wrap directly onto the surface. Freeze for about 2 hours before serving.

Notes

• For the best results, I highly recommend using Jasmine Needle King tea leaves. They can be difficult to find outside of Asia, especially in North America, but their floral aroma is exceptionally clean and intense.
• If you cannot find Jasmine Needle King, a good-quality loose-leaf jasmine tea will also work well. The most important thing is choosing a tea with a strong, natural jasmine aroma, as it defines the flavor of the finished gelato.
• Cold-infuse the jasmine tea in the milk for 24-48 hours before straining. The longer infusion extracts a more intense floral aroma without introducing bitterness.
• Do not heat the guava jam or lime juice together with the dairy base. Add them after aging to preserve their fresh aroma and to prevent the acidity and fruit pectin from affecting the texture.
• Do not substitute the guava jam with fresh guava. Fresh guava has a very different sugar and water content, which will significantly affect both the texture and sweetness of the gelato.
• If you are using a different brand of guava jam, be sure to account for the sugar already present in the jam. This recipe is formulated with a total sugar content of approximately 40 g, including the sugar in the jam.
• After adding the guava jam and fresh lime juice, taste the base before churning. Make sure you are happy with both the flavor and the sweetness.
• The base should taste slightly sweeter than your ideal sweetness level, since frozen desserts always taste less sweet once fully frozen.
• Tapioca starch refers to the starch used for making tapioca pearls, not sweet potato starch.
• Gelatin sheets may be replaced with an equal weight of powdered gelatin.
• Do not substitute the skim milk powder with additional milk. It is essential for achieving a creamy, full-bodied texture.
• An ice cream maker is strongly recommended. Freezing the mixture without churning will result in a harder texture and noticeable ice crystals.

Serving Suggestions

Serve as is, or finish with freshly grated lime zest or a light dusting of salted plum powder. Both add another layer of freshness and make the guava flavor pop even more.

Flavor Profile

Light, floral, creamy, and incredibly refreshing.

The jasmine tea brings an elegant floral aroma, while the guava adds tropical sweetness and subtle tanginess. Fresh lime brightens every bite, keeping the gelato vibrant and refreshing rather than heavy.

It tastes remarkably similar to HeyTea’s Jasmine Guava drink, but transformed into an ultra-creamy gelato.