Using stracciatella gelato for inspiration I decided to combine my yuzu flavour base with roughly chopped chocolate. This yuzu choc chip ice cream flavour is so unique, and so good, and I hope you will try it.
Head straight on to the Recipe For ♥ Yuzu Choc Chip Ice Cream ♥
I am having a run of ice cream recipes on the blog. But only because I had to test the recipe until I was 100% happy with it. First I made an orange curd ice cream and I was super happy with the flavour. But the ice cream base was a bit fatty. Not wanting to use the same flavours, I decided the next batch would be a chocolate and ginger gelato. This process was a disaster from start to finish. I forgot to turn the paddle on when I put it into the ice cream churner and so it froze in place. I only realized this once I had put the base into the machine so I had to pour it out. Not wanting to wait for the churner to unfreeze completely, be cleaned and then refrozen, I just waited for the mixture to melt.
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And then attempted to churn my ice cream with a half-frozen churner. And that did not work! I just gave up, poured the mixture into a freezer container and put it in the freezer. An hour later I took it out of the freezer to mix, spilling some of it all over my wooden counter tops. This meant a clean up session late at night! Not a good evening at all, and the result was another great flavour, but this time with an icy texture. Using the same base recipe I made this yuzu choc chip ice cream. The base recipe is now perfect and finally I can say I am happy. What unusual ice cream flavours would you like to try?
Click on the links for conversions and notes.
Yuzu Choc Chip Ice Cream
Ingredients
- 250 mls milk
- 85 g fructose
- 10 mls dried yuzu zest
- 1 Pinch salt
- 250 mls cream
- 90 g dark chocolate, roughly chopped
Method
- Place the milk and fructose into a medium sauce pan and place on the stove on a medium temperature
- Stir until the fructose dissolves and then whisk in the yuzu zest and salt
- Bring up to blood temperature and then remove from the heat
- Whisk in the cream and leave to cool completely
- Strain the mixture into a jug, cover and refrigerate overnight
- Churn as per your ice cream machine manufacturer's' instructions
- Stir in the chocolate, pour into a freezer proof container and freeze for at least 4 hours before serving
Inspiration published on Lavender and Lime May 17:
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- 2017 – Ristorante Da Massi
- 2015 – The Woman Who Stole My Life
- 2013 – Col’Cacchio Celebrity Chef Signature Pizza Collection
- 2011 – Chicken With Chickpeas
- 2010 – Choux Pastry
This sounds unique and I would love to try it 🙂 Have a great weekend, Tandy!
Thank you Alexandra, have a super weekend as well 🙂
It’s ice cream recipes like your Yuzu Choc Chip Ice Cream that make me want to go out and get an ice cream maker. I’m thinking that Yuzu would contrast well with the chocolate.
I loved the combination.
So interesting and off the beaten path Tandy! I would love to try this To answer your questions….hmmmm. sponge candy ice cream, That would be my choice. Sponge candy is an American thing, actually a localized food, google it! It’s fabulous!!!!!
I will google it for sure!
This does sound tasty, Tandy.
Thanks Robbie 🙂
I don’t think I’ve ever had yuzu. I wish I could taste this ice cream!
It is similar to lime imo 🙂
It looks delicious Tandy. We don’t have yuzu here–I actually had to look it up!
This was imported and I would never have bought it had it not been sent to me as part of my monthly box 🙂
I prefer choco nut flavours to fruit when it comes to icecream. Speculous next time please.. 😉
I shall add that to my list 🙂
How pretty and delightful, your flavour combination is sensational.
Thank you Merryn 🙂