Yuzu Ice Cream
Treat yourself to creamy and refreshing homemade Yuzu Ice Cream made with yuzu jam (marmalade). This easy recipe strikes the perfect balance of sweet and citrus flavors with the unmistakable fragrance of this prized Asian fruit.
Servings: 1 quart (liter)
Calories: 1938kcal
Ingredients
- 4 large egg yolks
- ¾ cup sugar
- 2 cups whole milk
- 1 cup heavy (whipping) cream
- 4 Tbsp yuzu jam (marmalade) (plus more for garnish; you can make my Yuzu Marmalade recipe; I used yuzu “tea“ from the Korean market)
- ⅛ tsp Diamond Crystal kosher salt
Instructions
To Freeze the Ice Cream Bowl (at least 24 hours prior)
- If you‘re using an ice cream maker that requires you to pre-freeze the bowl (like this one), make sure to freeze it for at least 24 hours. I now have this ice cream maker with a compressor and absolutely love it because it does not require pre-freezing the bowl. If you don‘t have an ice cream maker, I hope this post helps.
To Make the Ice Cream Mixture
- Before You Start…Please note that this recipe requires 7+ hours of chilling, churning, and freezing time. Gather all the ingredients.
- In a mixing bowl, beat 4 large egg yolks and ¾ cup sugar at medium-high speed until fluffy (it’ll take about 2–3 minutes).
- In a medium saucepan, bring 2 cups whole milk to a simmer (don‘t let the milk boil).
- SLOWLY add the warmed milk into the egg mixture, whisking constantly at the lowest mixer speed (pour in one spoonful at a time at the beginning). Once the mixture gets warmed up, slowly pour in the rest of the milk and mix it all together.
- Transfer the custard mixture back into the saucepan. Cook over medium heat, stirring constantly with a silicone spatula until thick enough to coat the back of the spatula, about 4–5 minutes or so. NEVER let the custard boil because your custard will turn into scrambled eggs.
- Pour 1 cup heavy (whipping) cream into a medium-size glass bowl. Set it over a larger bowl filled with ice. Use a fine-mesh strainer to strain the custard mixture into the bowl of heavy cream.
- Whisk in 4 Tbsp yuzu jam (marmalade) and ⅛ tsp Diamond Crystal kosher salt. Stir until cool over the ice bath. Then, chill the custard thoroughly in the refrigerator, for about 3 hours or overnight. The longer you chill the mixture the more flavorful the ice cream will become.
To Churn the Ice Cream
- Pour the custard into your ice cream maker and churn the mixture according to the manufacturer’s instructions, typically about 25 minutes. Transfer the ice cream to an airtight container and freeze until firm, about 4–5 hours, before serving.
To Serve
- To scoop frozen Yuzu Ice Cream, dip an ice cream scoop in cold water and shake it off before using. Garnish with yuzu tea. Enjoy!
To Store
- You can keep it in the freezer for up to 2 weeks, but enjoy it sooner for the best flavor and color and to avoid the formation of ice crystals on the surface.
Notes
How to make this without an ice cream maker, click here.
Nutrition
Serving: 1 QT · Calories: 1938 kcal · Carbohydrates: 189 g · Protein: 32 g · Fat: 122 g · Saturated Fat: 70 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 37 g · Cholesterol: 1113 mg · Sodium: 475 mg · Potassium: 900 mg · Fiber: 2 g · Sugar: 176 g · Vitamin A: 5320 IU · Vitamin C: 21 mg · Calcium: 815 mg · Iron: 3 mg