Yuzu Ice Cream Recipe

This yuzu ice cream recipe is my absolute favorite because it’s the perfect blend of creamy delight with a refreshing citrus twist that always brightens my day. Every spoonful feels like a luxurious treat, with yuzu’s unique flavor bringing a hint of adventure and nostalgia, making it a go-to for impressing friends at gatherings or simply indulging myself on a cozy night in.

I am passionate about developing recipes that focus on singular, unique flavor profiles, and my Yuzu Ice Cream is an excellent example of that. Creamy and citrusy, every bite of this dessert showcases its true deliciousness.

In it, you’ll find 1 cup of heavy cream and 1 cup of whole milk, which render a rich base. In contrast, yuzu—used in both juice and zest form—ontinuously brightens and enlivens each tasting.

Rounding out the flavor profile are 3/4 cup sugar, a pinch of salt, and four egg yolks. The latter lend a silky texture that makes the ice cream creamy, not icy, as well as enhance and amplify the taste of each ingredient.

Ingredients

Heavy Cream:
Imparts a rich creaminess and a smooth texture.

Whole Milk:
Balances creaminess and lightens texture.

Granulated Sugar:
Imparts sweetness and amplifies flavor profundity.

Egg Yolks:
Add depth and assist in thickening the ice cream.

Yuzu Juice:
Provides a newly invigorating tartness of citrus.

Yuzu Zest:
Makes the citrus scent and taste more intense.

Ingredient Quantities

• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/4 cup yuzu juice
• 1 tablespoon yuzu zest
• Pinch of salt

Instructions

1. In a medium saucepan, combine the granulated sugar with the heavy cream and whole milk. Place over medium heat and stir until the sugar dissolves and the mixture is hot but not boiling.

2. In another bowl, whisk the egg yolks until they lighten in color. Gradually temper the yolks by adding a ladle of the hot cream mixture while whisking them with a fork.

3. Pour the tempered yolks into the saucepan with the remaining cream mixture very slowly, stirring all the while, and then, when you’ve added all the yolks, continue to stir for another minute or so.

4. Combine and cook over medium-low heat, stirring almost constantly, until the mixture thickens enough to coat the back of a spoon. This should take about 5-7 minutes.

5. Take the saucepan off the heat and mix in the yuzu juice, yuzu zest, and a little salt.

6. Straining the mixture through a fine-mesh sieve into a clean bowl removes any cooked egg bits and zest.

7. Place plastic wrap directly over the custard, and then cover the bowl with more plastic wrap. This is crucial to prevent the formation of a skin over the custard. Put the mixture in the fridge to chill for 4 hours or up to overnight.

8. After chilling, place the mixture into an ice cream maker and churn per the manufacturer’s instructions.

9. Put the churned ice cream in an airtight container and freeze it for at least 2-4 hours to firm it up.

10. Serve your homemade yuzu ice cream and enjoy it!

Equipment Needed

1. Medium saucepan
2. Whisk
3. Ladle
4. Mixing bowl
5. Fork
6. Spoon
7. Fine-mesh sieve
8. Plastic wrap
9. Ice cream maker
10. Airtight container

FAQ

• Can I substitute the yuzu juice with other citrus juices?Certainly, if yuzu is not available, you can use a mixture of lemon and lime juice. However, the taste will not be identical.
• Do I need an ice cream maker for this recipe?You can achieve the creamiest texture by using an ice cream maker, but no-churn methods work well, too. To do this, you would mix the ingredients, then freeze them. Every 30 minutes (for about 2-3 hours), you’d take the mixture out and whip it until it was set.
• Where can I find yuzu juice and zest?Yuzu juice and zest are frequently available in Asian grocery stores and stores that specialize in unusual foods. They can also be found online.
• Can this recipe be made dairy-free?Indeed, replace the heavy cream and whole milk with coconut milk or your chosen non-dairy alternatives.
• How long will the ice cream last in the freezer?For optimal flavor and texture, the ice cream can be stored in an airtight container for up to two weeks.
• Is there a way to reduce the sugar content?Slightly reducing the sugar or using natural sweeteners can work, but be aware of the effects on texture and flavor.
• Can I add other ingredients to this ice cream?Of course, introducing elements like chocolate chips, nuts, or fresh fruit right before freezing can impart some really interesting flavors and textures.

Substitutions and Variations

For a dairy-free version, substitute 1 cup coconut cream for 1 cup heavy cream.
For a lighter, non-dairy option, substitute 1 cup whole milk with 1 cup almond milk or oat milk.
You can substitute 3/4 cup honey or 1/2 cup agave nectar for 3/4 cup granulated sugar to impart a different sweetness profile.
1/4 cup yuzu juice can be substituted with 1/4 cup lemon juice mixed with a bit of lime juice for a similar tangy flavor.
For a citrusy alternative, you can use 1 tablespoon lemon zest instead of 1 tablespoon yuzu zest.

Pro Tips

1. Zest First When zesting the yuzu, make sure to zest just the colorful outer layer, avoiding the bitter white pith underneath. Zesting directly over the saucepan can help capture the essential oils in the yuzu, adding extra flavor.

2. Temperature Control When heating the cream and milk, be careful not to bring it to a full boil, which can lead to curdling. Keep it just below boiling, and consistently stir to ensure even heating.

3. Perfect Tempering To prevent scrambling the egg yolks, temper them slowly. Whisk constant and add the hot cream mixture in a thin stream. This gradual process will gently raise the temperature of the yolks.

4. Custard Thickness Test To test if the custard is ready, use the spoon test. Dip a spoon into the mixture, and if it easily coats the back, run your finger across it. If it leaves a clear line, the custard is thick enough.

5. Optimal Chilling To expedite chilling before placing the custard in the fridge, set the bowl of strained custard in an ice bath. This helps bring down the temperature quickly, minimizing the time it spends cooling and helping you achieve a smooth texture.