Sakura Salt Ice Cream

• 50 grams Salt-preserved sakura blossoms
• 2 Egg yolks
• 200 ml Heavy cream
• 80 grams Sugar
• 1 dash Sakura liqueur (if available)
• 1 dash The liquid from the salt-preserved sakura blossoms (if available)

1. Soak the sakura blossoms in water to de-salt, pat dry, then finely chop.
2. In a bowl, whisk the egg yolks until pale and fluffy.
3. In a separate bowl, whisk the heavy cream until slightly firm, then combine with Step 2.
4. Add Step 1 into 3, pour into a metal tray and freeze (stir the mixture 2-3 times while freezing).
5. For reference: If you pour in the liquid from the salt-preserves, you'll get pink ice cream.

salt, egg yolks, sugar, liqueur, salt

Taken from cookpad.com/us/recipes/148146-sakura-salt-ice-cream (may not work)