Sakura Salt Ice Cream

1. 1

   Soak the sakura blossoms in water to de-salt, pat dry, then finely chop.

2. 2

   In a bowl, whisk the egg yolks until pale and fluffy.

3. 3

   In a separate bowl, whisk the heavy cream until slightly firm, then combine with Step 2.

4. 4

   Add Step 1 into 3, pour into a metal tray and freeze (stir the mixture 2-3 times while freezing).

5. 5

   For reference: If you pour in the liquid from the salt-preserves, you'll get pink ice cream.

* Per serving · 4 servings · Values may vary.

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