How To Make Yuzu Ice Cream Recipe

Yuzu ice cream is a refreshing, tangy dessert bursting with the unique citrusy flavor of the Japanese yuzu fruit. Known for its balance of sweet and sour notes, yuzu ice cream is a delightful treat that combines creamy texture with a hint of zest. In this recipe, you’ll learn how to make this exotic dessert at home, perfect for summer or as a light dessert after a hearty meal.

Yuzu ice cream is a Japanese-inspired dessert made using the juice and zest of the yuzu fruit. Yuzu is a small citrus fruit with a distinct, floral aroma, often likened to a mix of lemon, lime, and grapefruit. When combined with the creamy base of traditional ice cream, yuzu adds a refreshing, tangy twist that appeals to citrus lovers and dessert enthusiasts alike.

Ingredients

• 1 cup heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 2 tbsp yuzu juice (fresh or bottled)
• 1 tbsp yuzu zest
• 3 large egg yolks
• Pinch of salt

Note: Fresh yuzu can be hard to find, so bottled yuzu juice and zest can be used as a substitute.

How to Make Yuzu Ice Cream

Step 1) In a medium saucepan, heat the milk and heavy cream over medium heat until just warm (do not boil). Add the yuzu zest to the mixture, stirring gently to release its flavor. Let it simmer for about 5 minutes, allowing the citrusy aroma to infuse.

Step 2) In a separate bowl, whisk the egg yolks with the sugar and a pinch of salt until the mixture turns pale and thick. This step helps the egg yolks to blend smoothly with the cream mixture and gives the ice cream a creamy consistency.

Step 3) Slowly add a ladle of the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Gradually pour the rest of the cream mixture into the eggs, whisking continuously.

Step 4) Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5–7 minutes). Avoid boiling, as this can cause the custard to curdle.

Step 5) Once the custard base is ready, remove it from heat. Let it cool slightly, then strain it into a clean bowl to remove any zest or lumps. Stir in the yuzu juice, blending it evenly into the mixture.

Step 6) Cover the custard and refrigerate for at least 4 hours or until completely chilled. For best results, chill overnight.

Step 7) Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–30 minutes, until thick and creamy.

Step 8) Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours before serving. Scoop and enjoy!

Tips For Yuzu Ice Cream Recipe

• Use Fresh Yuzu if Possible: Fresh yuzu zest and juice offer the best flavor, but bottled yuzu can also work well.
• Chill the Custard Properly: Ensure the custard is fully chilled before churning for a smoother texture.
• Don’t Skip the Straining: Straining the custard removes any bits of zest or cooked egg, resulting in a smooth, creamy ice cream.
• Store Properly: Keep the ice cream in an airtight container to avoid ice crystals.

What to Pair with this Yuzu Ice Cream?

Yuzu ice cream pairs wonderfully with light and crisp desserts like almond cookies, shortbread, or even a fresh fruit salad. For a more decadent treat, serve it with chocolate drizzle or a dusting of toasted coconut for added texture and flavor. I enjoy this Tuzu Cream with Fresh Apricot Cookies.

Nutritional Information (Per Serving)

• Calories 210 kcal
• Carbohydrates 22 g
• Protein 4 g
• Fat 12 g
• Sugars 18 g
• Vitamin C 8 mg

FAQ

Can I make yuzu ice cream without an ice cream maker?
Yes, you can use a hand mixer to whip the chilled custard base, then freeze it. Stir the mixture every 30 minutes to avoid ice crystals.

What is the best substitute for fresh yuzu?
Bottled yuzu juice is a good substitute. You can also use a combination of lemon, lime, and a little grapefruit zest to mimic the flavor.

How long does homemade yuzu ice cream last?
It lasts up to 2 weeks in the freezer when stored in an airtight container.