Jasmine has always been one of my favorite teas. Not only does it contain that familiar green tea taste, but also has an exotic overtone resulting from several rounds of perfuming with night-blooming jasmine blossoms. It is sure to score big points with your favorite hard-to-please foodie.

But if you really want to impress, try this recipe featuring Jasmine and wildflower honey:

Jasmine and Honey Tea Ice Cream
(or, Dream ‘n Cream)

2 tablespoons Jasmine Dream
2 cups heavy cream
1 cup whole milk
2 plump, moist vanilla beans
1/2 cup wildflower honey (recommended: RedBee estate-harvested Wildflower Honey)

i scream!Flatten the vanilla beans and cut them in half lengthwise. With a small spoon, scrape out the seeds. Place the seeds and pods in a large saucepan.

Add cream and milk to the saucepan. Heat over moderate heat, stirring from time to time, just until little bubbles form around the edges of the pan, 5 to 7 minutes. Stir in honey until it dissolves completely.

Remove from the heat and add tea leaves. Let steep, covered, for about 20 minutes. Strain, but take vanilla pods out of strainer and put back in mixture.

Cover and refrigerate until thoroughly chilled.

Remove the vanilla pods, and stir the mixture again to blend.

Transfer it to an ice cream maker and freeze according to manufacturer’s instructions.