Sakura ice cream

Overview

When the cherry blossoms bloomed in spring, I made some cherry blossom jam and salted cherry blossoms. After I made them, I made cherry blossom cakes once, but I haven't used them since. Summer is here, use them to make floral ice cream.

Tags

• dessert
• ice products
• children
• afternoon tea
• summer recipes
• fast food
• egg yolk
• lemon
• pure milk
• rock sugar powder
• sakura-chan
• whipping cream

Ingredients

Steps

1. 1 Add 20 grams of rock sugar to the whipped cream and beat until 7 points, then refrigerate for later use

   

2. 2 Beat the egg yolks

   

3. 3 Add 20 grams of rock sugar powder to pure milk and boil

   

4. 4 Remove the milk from the heat, slowly pour in the egg yolk liquid, stir while pouring, and quickly beat the egg liquid until it is combined with the milk

   

5. 5 Squeeze in the lemon juice of half a lemon. You can also add less according to your preference. Adding lemon juice can remove the fishy smell and increase the fragrance

   

6. 6 Put the egg milk liquid on the fire and cook it until it is almost boiling, but do not boil it, otherwise it will be a pot of egg drop soup

   

7. 7 After the egg custard cools down, add sakura sauce

   

8. 8 Mix well

   

9. 9 Add the refrigerated whipped cream

   

10. 10 Fold evenly as you would for cake batter. The ice cream batter mixed in this way will be very fluffy and delicate, and there is no need to stir it during freezing

    

11. 11 Refrigerator. After a few hours, you can eat as you please. If it has been frozen for a long time, it will be hard to dig out when you take it out. You can just leave it at room temperature for a while.