Yuzu Ice Cream

How to Get the Best Yuzu Flavor

I made the yuzu ice cream a few different ways and found that incorporating the yuzu curd into the custard base resulted in better flavor and texture compared to adding the yuzu juice and zest directly into the custard. If you have experience making ricotta cheese at home, you might remember that adding lemon juice will curdle the dairy mixture. The ice cream with the yuzu juice added had an unpleasant gritty texture.

Tips For Making Ice Cream

• When making the custard, keep the heat low and gentle otherwise you’ll end up with scrambled eggs.
• Pay attention to the consistency as the base cooks and goes from liquid to a thin soup like texture.
• You can test for readiness by dipping a spatula into the base, running your finger across the spatula to see if the path created by your finger holds for a few seconds. If the base doesn’t start running down the spatula, the custard is ready.
• Refrigerate the custard overnight to let the flavor infuse.

For more frozen dessert inspiration:

• Passion fruit ice cream
• Toasted black sesame ice cream
• Vietnamese coffee ice cream
• Cardamom blood orange sorbet

Yuzu Ice Cream

This delightful yuzu ice cream makes the perfect end to a winter meal with its bright, citrusy flavor.

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Course: Dessert

Cuisine: American, Asian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8 servings

Author: Vy Tran

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.

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