Japanese Cherry Blossom Delight

Allergens

Milk, Dairy

Ingredients

• 2 cups heavy whipping cream
• 1 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 tablespoon matcha green tea powder
• 1 1/2 cups cherry blossom
• infused milk (see note)
• 8 scoops vanilla ice cream
• Cherry blossoms and cherry blossom leaves for garnish

Instructions

1. In a large bowl, whisk together the whipping cream, sugar, salt, and matcha green tea powder until smooth. Set aside.
2. In a separate container, combine the cherry blossom infused milk with the prepared cream mixture. Whisk until fully incorporated and smooth. Cover and refrigerate for at least 4 hours or overnight.
3. When ready to serve, use an ice cream scoop to place one scoop of vanilla ice cream in the center of each bowl or glass.
4. Pour the cherry blossom milk mixture over the ice cream, filling each bowl or glass almost to the top.
5. Garnish with fresh cherries and cherry blossom leaves, if desired. Serve immediately with a spoon or ice cream scoop.

Chef’s Insight

The key to this dessert is using high-quality matcha green tea powder and fresh cherry blossoms.

Notes

To make cherry blossom-infused milk, gently heat the milk with a few cherry blossoms (petals and leaves) for about 10 minutes. Strain before using.