Sakura Salt Ice Cream

Name: Sakura Salt Ice Cream
Cuisine: American
Ingredients: 50 grams Salt-preserved sakura blossoms; 2 Egg yolks; 200 ml Heavy cream; 80 grams Sugar; 1 dash Sakura liqueur (if available); 1 dash The liquid from the salt-preserved sakura blossoms (if available)

cookpad.japan @cookpad_jp

This is made with salt-preserved sakura blossoms.

You could also mix store-bought vanilla ice cream with the salt-preserved sakura blossoms. The dish will become even more fragrant if you add salt-preserved sakura leaves. Don't forget to check for taste as you add the sakura blossoms and liquid. Recipe by commeline

This is made with salt-preserved sakura blossoms.

cookpad.japan @cookpad_jp

This is made with salt-preserved sakura blossoms.

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Ingredients

50 gramsSalt-preserved sakura blossoms
2Egg yolks
200 mlHeavy cream
80 gramsSugar
1 dashSakura liqueur (if available)
1 dashThe liquid from the salt-preserved sakura blossoms (if available)

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Steps

1

Soak the sakura blossoms in water to de-salt, pat dry, then finely chop.
2

In a bowl, whisk the egg yolks until pale and fluffy.
3

In a separate bowl, whisk the heavy cream until slightly firm, then combine with Step 2.
4

Add Step 1 into 3, pour into a metal tray and freeze (stir the mixture 2-3 times while freezing).
5

For reference: If you pour in the liquid from the salt-preserves, you'll get pink ice cream.