Homemade Yuzu Ice Cream
This Homemade Yuzu Ice Cream is a refreshing and citrusy dessert with a creamy texture and a bright, tangy flavor. Perfect for cooling down on warm days!
Equipment
- Freezer-safe container with a lid
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 0.5 cup granulated sugar
- 3 large egg yolks
- 0.25 cup yuzu juice freshly squeezed or bottled
- 1 tsp yuzu zest optional, for extra flavor
Instructions
- In a saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium-low until warm, but do not boil.
- In a mixing bowl, whisk the egg yolks with the remaining sugar until pale and smooth.
- Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly. Gradually add the rest, whisking to combine.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Remove from heat.
- Stir in the yuzu juice and zest, then let the mixture cool completely.
- Pour the mixture into a freezer-safe container with a lid. Freeze for at least 4 hours, stirring every 30 minutes for the first 2 hours to prevent ice crystals.
- Let the ice cream sit at room temperature for a few minutes before scooping. Enjoy!
Notes
- Optional Equipment: An ice cream maker can improve texture but is not required.
- Customization: Add a drizzle of honey or a sprinkle of toasted coconut for extra flavor.
- Storage: Keep in an airtight freezer-safe container for up to 2 weeks.
- Serving Tip: Serve with fresh yuzu zest or candied citrus peels.
Nutrition
Serving: 1100Calories: 210kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 2gCholesterol: 110mgSodium: 20mgPotassium: 100mgSugar: 22gVitamin A: 400IUVitamin C: 8mgCalcium: 80mg
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