Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup cherry blossom petals (rinsed and dried)
- 4 egg yolks
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, salt, vanilla extract, almond extract, and cherry blossom petals. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.
2. In a separate bowl, whisk the egg yolks until they are light and frothy.
3. Slowly pour the hot cream mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and heat over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 10-15 minutes.
5. Remove the saucepan from the heat and strain the mixture through a fine mesh strainer to remove the cherry blossom petals.
6. Chill the mixture in the refrigerator for at least 2 hours, or until it is completely cold.
7. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream to a container and freeze for at least 2 hours, or until it is firm.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Freezing time: 2 hours
Temperature:
Medium heat for heating the cream mixture
Medium-low heat for thickening the mixture
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 28g
Protein: 3g
Sodium: 130mg
Sugar: 25g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter ice cream.
- If you can't find cherry blossom petals, you can use cherry blossom tea or cherry juice instead.
Variations:
- Add chopped cherries or cherry puree to the ice cream mixture for a more intense cherry flavor.
- Add a splash of sake or cherry liqueur for an adult twist.
Tips and tricks:
- Make sure to rinse and dry the cherry blossom petals thoroughly before using them in the recipe.
- To prevent the eggs from curdling, make sure to whisk them constantly while pouring the hot cream mixture into the bowl.
- If you don't have an ice cream maker, you can still make this recipe by pouring the mixture into a shallow container and freezing it for 30 minutes, then stirring it every 30 minutes until it is firm.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream soften at room temperature for a few minutes before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with fresh cherry blossoms or a sprinkle of pink sugar.
Garnishes:
Fresh cherry blossoms, pink sugar, chopped cherries, cherry puree, or a drizzle of cherry syrup.
Pairings:
Green tea, sake, or a light white wine.
Suggested side dishes:
Fresh fruit, shortbread cookies, or a slice of pound cake.
Troubleshooting advice:
- If the mixture curdles when you add the hot cream mixture to the egg yolks, strain the mixture through a fine mesh strainer to remove any lumps before continuing with the recipe.
- If the ice cream is too hard, let it soften at room temperature for a few minutes before serving.
Food safety advice:
Make sure to rinse the cherry blossom petals thoroughly before using them in the recipe to remove any dirt or debris.
Food history:
Cherry blossom ice cream is a popular dessert in Japan, where cherry blossoms are a symbol of spring and renewal.
Flavor profiles:
Creamy, sweet, with a hint of almond and cherry blossom.
Serving suggestions:
Serve the ice cream as a refreshing dessert on a warm spring day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A