The liquid from the salt-preserved sakura blossoms (if available) Recipe ID: 560052
a small amount
Soak the sakura blossoms in water to de-salt, pat dry, then finely chop.
In a bowl, whisk the egg yolks until pale and fluffy.
In a separate bowl, whisk the heavy cream until slightly firm, then combine with Step 2.
Add Step 1 into 3, pour into a metal tray and freeze (stir the mixture 2-3 times while freezing).
For reference: If you pour in the liquid from the salt-preserves, you'll get pink ice cream.
Story Behind this Recipe
This is made with salt-preserved sakura blossoms.
You could also mix store-bought vanilla ice cream with the salt-preserved sakura blossoms. The dish will become even more fragrant if you add salt-preserved sakura leaves. Don't forget to check for taste as you add the sakura blossoms and liquid.