Yuzu makes a fabulous sorbet, one I am seldom able to resist if I see it on a menu. But when I was gifted a jar of Korean Yuzu Tea by a friend I decided to use it in a simple yuzu ice cream instead, combining creaminess with the distinctive flavour of yuzu.
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 yuja cha (yuzu tea) is a popular cold remedy, sold in jars ready to mix with hot water. It’s 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”.
As it’s essentially a marmalade, it’s also fabulous 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.
Quick & Easy Yuku Ice Cream
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!
- 300 ml double cream
- 150 ml condensed milk
- 5-6 tbsp Korean yuja cha
Note: You can adapt this recipe to make many different flavours of ice cream – just substitute your favourite fruit jam, jelly or marmalade.