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.
Ingredients
50 gCherry liquor
200 gWhole fat milk
5 clean petals of cherry blossom flowers
50 gMilk powder
6 Egg yolks
10 gsakura powder
200 gHeavy cream
Granulated sugar(to taste)
Directions
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!