Magnolia ice cream

900 grams	milk
250 grams	cream
280 grams	sugar
55 grams	skimmed milk powder
50 grams	egg yolk
4 grams	ice cream stabilizer (stab 2000)
100 grams	magnolia flower peddles

Pour the milk into a pan and also add the cream, the sugar and the skimmed milk powder. Now mix it well and bring this to a simmer on a medium heat. Meanwhile transfer the egg yolk into a bowl and while stirring slowly add the hot milk mixture. Then pour it back into the pan and while stirring continue heating it till it’s 85 degrees Celsius. Once that’s done turn off the heat and mix in the ice cream stabilizer. I use stab 2000. Now add the magnolia flower peddles. Make sure everything is submerged. Then pour it into a bowl, cover it with foil and let it rest overnight in your fridge. The next day you can give it a good mix before passing it through a fine sieve. Make sure you press out all the ice cream base. After that transfer it into an ice cream machine and turn it into a beautiful ice cream. I prefer to turn the ice cream the same day you serve it to insure you have a lovely fresh texture. Once it’s done keep it in a freezer that’s around -12 degrees Celsius.

Recipe used in magnolia & rhubarb dessert