Cherry blossom ice cream

  By jason toner  

February 17, 2018

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 or refrigerate overnight .

pour into your trusty ice cream machine and let magic commence.

Subtle, refined, delicious. Enjoy this ice cream with your favorite sake.


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)


Ice cream can be a tricky subject yielding good results with little experience when just scratching the surface of science and technique. The deeper you go down the rabbit hole brings excellence and the occasional befuddling disaster and this recipe is somewhere in-between giving you world class texture with guaranteed success, almost!