Yuzu Ice Cream For Mother’s Day
With Mother’s Day coming this Sunday I wanted to share with you a sweet recipe that you could make for Mom to celebrate her special day. My Yuzu Ice Cream from Morimoto: The New Art of Japanese Cooking is made with juice from the Yuzu fruit, which is believed to be a hybrid of sour mandarin and Ichang papeda. The fruit looks somewhat like a very small grapefruit with an uneven/bumpy skin. It can be a tart flavor that I enjoy using in some of my recipes.
Makes about 1 pint
2 large egg yolks
½ cup sugar
1 cup milk
½ cup heavy cream
¼ cup yuzu juice
1. In a heatproof medium bowl, beat the egg yolks lightly. Gradually whisk in the sugar and beat until the mixture is thick and pale, about 2 minutes.
2. In a small saucepan, heat the milk until bubbles appear around the rim of the pan. Gradually whisk about 1.3 cup of the hot milk into the yolks to warm them. Slowly whisk the yolks back into the remaining milk in the pan.
3. Reduce the heat to low and cook, stirring, until the custard is thick enough to coat the back of a spoon. Strain into a clean bowl, set over a larger bowl of ice and water and stir until cooled.
4. Whisk in the heavy cream and yuzu juice. Cover and refrigerate for 1 to 2 hours, until chilled.
5. Pour into the canister of an ice cream machine and process according to the manufacturer’s instructions. Transfer to a covered container and freeze for at least 3 hours, or overnight, until firm enough to scoop.
Happy Mother’s Day to all of the wonderful moms out there!