YUZU ICE CREAM recipe:
Cream base:
1 cup sugar
1 cup whole milk
3 cups heavy cream
2 tablespoons butter
Custard base
8 egg yolks
1/2 cup sugar
Syrup base
1/2 cup sugar
1/2 cup water
1 cup yuzu juice
Heat cream base
Combine the ingredients of the cream base in a saucepan and heat over medium heat until simmering, stirring occasionally.
Slowly add cream to eggs and cook until thickened
In an electric mixer, whisk the custard base well until the mixture thickens and turns a mild yellow color. While this is mixing, slowly add the hot cream base. Continue to mix until mixture is well blended and then return this mixture to saucepan. Cook over medium-high heat, stirring constantly until mixture reaches 185° F. Remove from heat and pour mixture through a chinois to remove any lumps. Place the mixture in an ice bath and chill.
Prepare the yuzu flavorings
While the custard base is chilling. Heat the syrup base over medium high heat until boiling then reduce heat to medium and continue boiling for 5 minutes, stirring occasionally. Remove from heat and let cool. Once cool, you can combine with the yuzu juice.
Freeze ice cream
Once the custard mixture has cooled to about 45° F, blend in the yuzu juice and syrup. Freeze ice cream according to your ice cream maker's instructions and then transfer to a dedicated, smell-free container to let ripen in the freezer for several hours.
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YUZU SORBET recipe
Ingredients:
6 cups water
1.5 cups sugar
3 ozs yuzu juice
20 mint leaves
METHOD:
Combine ingredients in a saucepan and bring to a boil Remove from heat and refrigerate
overnight. Strain the following day and follow ice cream/sorbet machine directions.