JAPANESE HEIRLOOM PEACH BLOSSOMS
In this series, we spotlight the boundless potential of a single ingredient.
Meet Matthew Kim, Los Angeles-based CEO and co-founder of Oui'd Confections. Matthew has crafted a delectable ice cream infused with Japanese heirloom peach blossoms, which are hyper-seasonal. In terms of their benefits, peach blossoms contain compounds that can dilate blood vessels, moisturize the skin, aid in digestion, and promote circulation.
Chef: Matthew Kim
3 go-to ingredients that double as immunity: Cara cara, strawberries, and tamarind.
Must-have ingredient that delivers an energy boost: Navel oranges, mentally, gives me a boost.
Ultimate comfort food: Chorizo quesadilla, french fries, Korean food, and bagel and lox.
Favorite healing ingredient: Lysine.
Beauty mantra: Accepting and understanding my body in its final form.
PEACH BLOSSOM ICE CREAM
The Japanese Heirloom peach blossoms have a distinct subtle aroma as well as vibrantly colored flowers, which I love.
5 egg yolks
1g tonka bean
25g peach blossoms
Steep peach blossoms and tonka beans in milk and cream mixture for 20 minutes. Combine egg yolks and sugar in a mixing bowl. Strain the liquid to remove tonka beans and peach blossoms. Temper in the milk mixture into the yolks. Cook the base on medium heat to 160 degrees F. Make sure to whisk and scrape sides with a spatula. Once you have reached 160, chill over ice. Spin in an ice cream machine or paco jet.