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 °C.
Once that’s done turn off the heat and mix in the ice cream stabilizer. 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 °C.
