Kimchi Ice Cream
Kimchi Ice Cream
Ingredients
4 egg yolks
1/2 cup granulated sugar
1 cup whole milk
1 cup heavy cream
2 tablespoons kimchi liquid (can add more if you want it to be spicier)
1 tablespoon honey
¼ c chopped kimchi (if you desire to curse this recipe)
Instructions
Whisk egg yolks and sugar in a bowl until it reaches a light-yellow color.
In a saucepan and without stirring, heat milk over medium heat until it just starts to simmer.
Temper eggs by very slowly streaming hot milk into the egg and sugar mixture, stirring constantly. Once you’ve added about 1/3 of the milk to the eggs, slowly combine it all back into the saucepan. Add the kimchi liquid.
Continue heating until the mixture reaches 165° F, but do not allow it to boil.
Once at the proper temperature, remove from heat and let cool slightly. Mix in the honey.
Transfer the base into an airtight container and chill overnight.
The next morning, stir in the heavy cream. The base will look like Jupiter. Fun!
Process in an ice cream maker according to your machine’s instructions.
CURSE THE RECIPE!! In the last minute of processing, add the chopped kimchi to the mixer.
Transfer to an airtight container and freeze overnight (or for a week, who knows).
Poison your enemies; share with friends!