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Ceremonious ice cream

Ceremonious ice cream
Robert Lachman / Los Angeles Times

Hugo Liu says he hates recipes; the whole concept seems hopelessly antiquated to a guy who starts cooking by sniffing spices and thinking. Yet he has invented a revolutionary way of developing them. He has no formal background in food ... Read more

Total time: 20 minutes, plus freezing time | Serves 4 to 6 (makes about 3 cups)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • Pinch fleur de sel
  • 1 1/2 teaspoons matcha (green tea powder)
  • Petals from one organic rose, washed, dried and finely chopped
  • 1/3 cup minced dark cherries
  • 1/3 cup shaved white chocolate

Step 1Combine the cream, milk, sugar and fleur de sel in a medium bowl and whisk to blend well. Add the green tea powder and whisk to fully incorporate.

Step 2Whisk in the rose petals, cherries and chocolate.

Step 3Transfer the mixture to an ice cream maker and freeze according to the manufacturer's directions. Store the ice cream in the freezer, tightly covered, for up to 1 week.

Note: Adapted from Hugo Liu's "Gulp Fiction." Matcha, green tea powder, is at Japanese markets or in the Asian food section of some grocery stores; organic rose petals are available at selected markets.


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