Cherry Blossom Ice Cream
A delightful ice cream encapsulating spring's essence with floral flavors and creamy texture, perfect for any occasion.
Ingredients
Ice Cream Base
- 2 cups heavy cream Provides a rich and creamy texture.
- 1 cup sweetened condensed milk Adds sweetness and enhances creaminess.
- 1/2 cup cherry blossom extract or sakura syrup Gives floral aroma and taste.
Optional Additions
- 1/2 cup cherry syrup For drizzling, adds a sweet and tangy twist.
- as needed edible flowers For garnish and presentation.
Instructions
Preparation
- In a large mixing bowl, pour in the heavy cream and sweetened condensed milk. Whisk until smooth.
- Add cherry blossom extract and stir gently to incorporate evenly.
- If using, mix in cherry syrup or reserve for drizzling later.
Churning
- Transfer mixture into an ice cream maker and churn until it reaches a soft-serve consistency (20-30 minutes).
- Pour into an airtight container, gently swirl in extra cherry syrup if desired.
Freezing
- Freeze for at least 4 hours or until firm enough to scoop.
Serving
- Scoop into bowls or cones and garnish with edible flowers if desired.
Notes
Ensure your ice cream maker's bowl is well-frozen. Can substitute heavy cream with coconut cream for a dairy-free version. Store in an airtight container for up to two weeks.