Yuzu Ice Cream
This delightful yuzu ice cream makes the perfect end to a winter meal with its bright, citrusy flavor.
Servings: 8 servings
Ingredients
Yuzu Curd (yields 1 ¾ cups)
- 2 large eggs
- 2 large egg yolks
- 1 cup sugar
- ½ cup fresh yuzu juice
- 1 tablespoon yuzu zest
- 6 tablespoons unsalted butter, cut in small pieces
Ice Cream Base
- 1 ½ cups heavy cream
- 1 cup milk
- ½ cup sugar
- 4 large egg yolks
- ⅛ teaspoon diamond crystal kosher salt
- 2 tablespoons yuzu zest
- 1 cup yuzu curd (recipe above)
Instructions
Yuzu Curd
- In a heavy saucepan, combine the whole eggs, yolks, and sugar and whisk to combine well. Stir in yuzu zest and juice.
- Place the pan over medium-low heat and cook, whisking constantly, until the the sugar has melted, about 3 minutes.
- Reduce the heat to low and gradually add the butter, 2 pieces at a time, stirring continuously until melted. Continue to cook and stir for 10 minutes or until the mixture is thickened and coats the back of a spoon.
- Immediately remove the pan from the heat and strain the sauce through a mesh sieve, pressing on the sauce with a rubber spatula.
- Transfer the yuzu curd to a tight lidded container and refrigerate for 1 hour or until cold.
Ice Cream Custard
- In a medium heatproof bowl, whisk the yolks just to break them up and whisk in ¼ cup sugar. Set aside.
- Combine cream, milk, 1 tablespoon yuzu zest, salt, and remaining sugar in a large saucepan. Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges (gentle simmer). Reduce the heat to low.
- Carefully measure out ½ cup of hot cream mixture. Whisk in the hot cream mixture while whisking the eggs constantly. Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.
- Pour the cream-egg mixture back to the saucepan and cook over medium heat, stirring constantly until it is thickened and coats the back of a spatula, about 15 minutes.
- Strain the base through a fine-mesh strainer into a clean container.
- Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes.
- Whisk in 1 cup of yuzu curd and remaining yuzu zest. Refrigerate the ice cream base for at least 2 hours or overnight. I like to refrigerate the base overnight for the most flavor.
- Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions.
- Spin until thick and creamy but still soft serve consistency, about 25-30 minutes.
- Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
- Serve with additional yuzu curd if desired.