Ingredients
325 g | plus 50 g whole milk, divided |
355 g | heavy cream |
85 g | corn syrup |
8 g | dried kombu |
4 g | dried hijiki |
80 g | nonfat dry milk powder |
75 g | sugar |
0.8 g | kosher salt |
15 g | cornstarch |
1¼ cups plus ¼ cup whole milk, divided |
1½ cups heavy cream |
¼ cup corn syrup |
3 (3- by 4-inch pieces) dried kombu |
1 tablespoon dried hijiki |
½ cup plus ⅓ cup nonfat dry milk powder |
⅓ cup sugar |
¼ teaspoon kosher salt |
1 tablespoon plus 2 teaspoons cornstarch |
Essential Equipment
Instructions
- 325 g whole milk
- 355 g heavy cream
- 85 g corn syrup
- 8 g dried kombu
- 4 g dried hijiki
- 80 g nonfat dry milk powder
- 75 g sugar
- 0.8 g kosher salt
- 50 g whole milk
- 15 g cornstarch
- Whisk cornstarch mixture to recombine, then whisk into milk mixture in saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately strain ice cream base through fine-mesh strainer into large bowl; let cool until no longer steaming, about 20 minutes. Cover bowl and refrigerate until base registers 40 degrees F/ 4.4 degrees C, at least 6 hours or up to 8 hours. (Base can be refrigerated overnight. Alternatively, base can be chilled in about 1½ hours by placing it over ice bath of 750 g ice, 113 g water, and 42 g salt.)
- Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21 degrees F/-6.1 degrees C. Transfer to airtight container and freeze until hard, at least 2 hours or up to 8 hours.
Instructions
- 1¼ cups whole milk
- 1½ cups heavy cream
- ¼ cup corn syrup
- 3 (3- by 4-inch pieces) dried kombu
- 1 tablespoon dried hijiki
- ½ cup plus ⅓ cup nonfat dry milk powder
- ⅓ cup sugar
- ¼ teaspoon kosher salt
- ¼ cup whole milk
- 1 tablespoon plus 2 teaspoons cornstarch
- Whisk cornstarch mixture to recombine, then whisk into milk mixture in saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately strain ice cream base through fine-mesh strainer into large bowl (discard seaweed); let cool until no longer steaming, about 20 minutes. Cover bowl and refrigerate until base registers 40 degrees F/ 4.4 degrees C, at least 6 hours or up to 8 hours. (Base can be refrigerated overnight. Alternatively, base can be chilled in about 1½ hours by placing it over ice bath of 6 cups ice, ½ cup water, and ⅓ cup salt.)
- Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21 degrees F/-6.1 degrees C. Transfer to airtight container and freeze until hard, at least 2 hours or up to 8 hours.