Jasmine Ice cream

1.  Jasmine flowers are cut off from the stems, put in a bowl, pour cold water (about 500 ml of water). Insist for 3 hours, then filter.

2. In the resulting fragrant infusion, pour sugar and cinnamon, send it to the fire, bring it to a boil, re-filter.

3. Whisk the proteins with a mixer into a strong foam, gently combine with jasmine infusion and rum.

4. We send the container to the freezer for freezing. When the ice cream is half frozen, we take it out and beat it again.

5. Repeat the whipping procedure 3 times, this is necessary so that there are no crispy ice crystals in the finished dessert.

Serve on the table in glasses or small cream bowls.

Help yourself!