In the spring when cherry blossoms bloom, I made some cherry blossom jam and salted cherry blossoms.After making it once into a pancake,I haven't had the chance to use them since then.With summer coming, let's make an ice cream with a floral fragrance.Main ingredients:Sweetened condensed milk (200g)

Milk (150g)Powdered sugar (40g)

Egg yolks (2 pieces)Cherry blossom jam (2 tablespoons)Auxiliary ingredients:Lemon (half a piece)Step by step for making cherry blossom ice cream:1. Whip the light cream with 20 grams of powdered sugar until it is about 7 parts whipped, then refrigerate and set aside.2. Beat the egg yolks in a bowl.3. Add pure milk to a pot and bring to a boil with 20 grams of powdered sugar.4. Turn off the heat and slowly pour the egg yolk mixture into the hot milk, stirring continuously until the egg mixture is well blended with the milk.5. Squeeze in the juice from half a lemon.6. Cook the egg-milk mixture over low heat until it thickens but do not let it boil or it will turn into scrambled eggs.

7. Let the mixture cool down, then add cherry blossom jam.

8. Mix thoroughly.

9. Add the whipped light cream that was chilled earlier.

10. Use the folding method to mix until the ice cream mixture is fluffy and smooth.

This way of mixing ensures a light and delicate texture for your ice cream, requiring no further stirring during freezing.

11. Freeze in the refrigerator.After a few hours, you can enjoy it as desired.If frozen for a longer time, let it sit at room temperature for a bit to soften before scooping.Tip:

Since cherry blossom jam already contains sugar, I used less powdered sugar. For those who prefer sweeter ice cream, add more sugar.

I used powdered sugar; it can also be replaced with an equal amount of granulated sugar.

Mix thoroughly.

9. Add the chilled whipped cream

10. Use a folding motion to mix evenly.EggCakehull method to mix evenly.This ensures the ice cream mixture will be light and smooth, requiring no additional stirring during freezing.

11. Freeze in the refrigerator.After a few hours, it can be taken out for immediate consumption.If frozen for too long, it may become very hard upon removal; simply let it sit at room temperature for a moment to soften.

Tip:

As sakura sauce contains sugar, I added less sugar. Those who prefer sweeter ice cream can increase the amount of sugar.I used powdered rock sugar, which can be substituted with an equal amount of granulated sugar.Sugarcan be used as a substitute.