Seaweed Ice Cream

Instructions

1. • 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
   Place 1¼ cups milk, cream, corn syrup, kombu, and hijiki in large saucepan. In small bowl, whisk together milk powder, sugar, and salt; whisk into cream mixture in saucepan until combined. Cook over medium-low heat, whisking frequently to dissolve sugar and break up any clumps, until tiny bubbles form around edge of saucepan and mixture registers 190 degrees F/87.8 degrees C, about 20 minutes. 
2. • ¼ cup whole milk
   • 1 tablespoon plus 2 teaspoons cornstarch
   Meanwhile, whisk ¼ cup milk and cornstarch together in small bowl.  
3. 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.) 
4. 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.