Lately, I've been making more ice cream without heavy cream. This recipe is much lighter in calories and fat, because it's made of milk. But, surprisingly, the texture becomes so creamy while the aftertaste is light and refreshing.
The other day, I served this ice cream for a group of ladies, and they loved it! So, here's the recipe.
Yuzu Jam "Milk" Ice Cream
Ingredients
2 cups whole milk
1/2 teaspoon vanilla essence
3 tablespoons raw brown sugar
6 egg yolks
3-4 tablespoons yuzu (citrus) jam
Procedure
1. In a milk pan, heat the milk with the vanilla essence over low heat.
2. Meanwhile, in a large bowl, whisk together the sugar and egg yolks until smooth.
3. Right before the milk is almost boiling, turn off the heat and carefully pour the milk (a little amount at a time so that the mixture won't curdle.) into the bowl to whisk together with the sugar-egg mixture.
4. Transfer the mixture back into the milk pan and stir over low heat. Once the small bubbles start to appear on the surface, remove from the heat. Stir in the yuzu jam.
5. Chill down the mixture completely, and put in the ice cream machine until creamy.
