Cherry blossom ice cream « Shoku Japan
Whisk all ingredients together in a saucepan and heat to 73 Celsius where you will continue to stir for a few minutes until your anglaise is visibly thickening. Remove from heat and chill in ice bath...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.shokujapan.com.
Ingredients
- 50 g Cherry liquor
- 200 g Whole fat milk
- 5 clean petals of cherry blossom flowers
- 50 g Milk powder
- 6 Egg yolks
- 10 g sakura powder
- 200 g Heavy cream
- Granulated sugar(to taste)
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