Ingredients:

  • 2 cups fresh food-grade sampaguita buds
  • 1/2 cup filtered water
  • 3/4 cup granulated sugar
  • 2 cups heavy cream (36% fat)
  • 1 cup whole milk
  • 2 tbsp light corn syrup
  • 1/4 tsp Himalayan pink salt
  • 1/2 tsp pure vanilla bean paste

Instructions:

  1. In a small saucepan, combine the water, sugar, and corn syrup. Heat over medium until the sugar dissolves and the mixture reaches a light simmer.
  2. Add the fresh sampaguita buds to the syrup. Maintain a temperature of 175°F (79°C) for exactly ten minutes to extract essential oils while preventing oxidation.
  3. Immediately strain the syrup through a fine-mesh stainless steel strainer into a large bowl to remove the flowers. Discard the petals.
  4. Whisk the cold whole milk, Himalayan pink salt, and vanilla bean paste into the warm floral syrup until well combined.
  5. Gently stir in the cold heavy cream. Cover and refrigerate the base until it reaches a temperature of 40°F (4°C) or lower.
  6. Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
  7. Transfer the churned ice cream into a chilled airtight glass or marble container and freeze for 4 to 6 hours before serving.