Combine egg yolk, salt, and 500g sugar in large mixing bowl, whisk until smooth.

Combine heavy cream, 1000g sugar, and chrysanthemum flower in saucepan, bring to simmer over medium-low heat, then pass and discard chrysanthemum flower, temper cream base into egg yolk mixture.

Return to heat and stir continuously until just thickened, then remove from heat, ice bath and chill.

Blend chrysanthemum cream base with fresh marian plum using Vitamix, then pass through chinois, freeze in storage containers.