Yuzu makes a fabulous sorbet, one I am seldom able to resist if I see it on a menu.
But when I was given a jar of Korean Yuzu Tea to try by Sous Chef I decided to use it in a simple yuzu ice cream instead.
Yuzu is an Asian citrus that originated in China (though be aware that in China, yòuzi refers to pomelo) but it’s particularly popular in Korea and Japan. The tart flavour is reminiscent of mandarin, grapefruit and lime and has a delightfully floral note to it.
The Japanese make extensive use of the fruit – yuzu juice is an integral ingredient in ponzu, a classic dipping sauce; yuzu koshu is a fiery condiment made from yuzu zest, chilli and salt; and the citrus is also a popular flavouring for both sweet and savoury dishes. The aromatic oils in the skins are so fragrant that the Japanese have even invented the yuzu buro (yuzu bath) – whole or halved fruit floating in a steaming hot bath; this is on my list for my next Japan visit!
In Korea a hot drink known as yuzacha (yuzu tea) is a popular cold remedy. This is actually a marmalade-like preserve, made by cooking the fruit and rind of the fruit in sugar and honey – a generous spoonful of which is stirred into hot water to make the “tea”.
Indeed, I’d happily have Sous Chef’s Korean Yuzu Tea on toast or stirred into natural yoghurt for breakfast!
To keep things quick and simple on a busy weekend, I used my go-to no-churn ice cream base – double cream and condensed milk – and stirred in lots of Korean Yuzu Tea once the base was whipped.
This turned out to be one of the most delicious ice creams I’ve made! Taste, texture and even the bursts of colour from the peel – everything was spot on. I don’t think the tub will last long!
Quick & Easy Yuzu Ice Cream
300 ml double cream
150 ml condensed milk
5-6 tablespoons Korean yuzacha
Note: You can adapt this recipe to make many different flavours of ice cream – just substitute your favourite fruit jam, jelly or marmalade.
- Whisk the cream until it is thick but still a little floppy.
- Add the condensed milk and whisk again until it holds its shape.
- Gently stir in the yuzacha or your chosen fruit jam.
- Transfer into a freezer container and freeze overnight.
This is my entry for the June #BSFIC challenge.
Kavey Eats received a sample of Korean Yuzu Tea from souschef.co.uk.