Yuzu Ice Cream Recipe

As we get closer to summer, I’m excited to share lots of ice cream recipes with different flavors like fruits, chocolates, and dried fruits.

Today, I’m sharing a recipe I’ve been making for a long time. This Yuzu Ice Cream has a bold, zesty, and refreshing flavor that’s super tasty, especially on hot days.

I made this Yuzu Ice Cream for the first time because I got tired of eating the same lemon ice cream. So, I decided to find a fruit that tasted similar to lemon. That’s when I discovered Yuzu, a fruit from Asia—some say it’s from China, Korea, or Japan. Yuzu looks like a lemon, but the taste is a mix of lemon and orange. I really like it because it tastes like lemon, but a little stronger, and the ice cream made from it is super delicious.

If you want to make a refreshing and tasty ice cream with a zesty fruit, you should try this Yuzu Ice Cream. I’m sure you’ll love it, just like my family does!

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/2 cup yuzu juice
• Zest of 1 yuzu fruit

Kitchen Equipment Needed

• Saucepan
• Whisk
• Mixing bowls
• Fine-mesh sieve
• Plastic wrap
• Ice cream maker
• Freezer-safe container

How to Make Yuzu Ice Cream

Step 1:

In a big pot, mix the heavy cream, whole milk, and some of the sugar. Put it on the stove over medium heat. Stir it sometimes until it gets warm but not boiling (remember that).

Step 2:

In a different bowl, crack open the eggs and separate the yolks. Add the rest of the sugar to the yolks and whisk them together until they look smooth and pale yellow.

Step 3:

Carefully pour the warm creamy mixture into the bowl with the egg yolks. Keep whisking quickly as you pour so the eggs don’t cook too fast.

Step 4:

Put everything back into the pot and cook it on low heat. Keep stirring constantly until it gets thick enough to stick to the back of a spoon.

Step 5:

Take the pot off the stove and mix in the yuzu juice and zest. Stir it all together until well combined.

Step 6:

Pour the mixture through a strainer into another bowl to remove any lumps. Cover the bowl with plastic wrap, making sure it touches the mixture so no skin forms on top. Put it in the fridge for at least 4 hours until it’s really cold.

Step 7:

When cold, pour the mixture into an ice cream maker and follow the instructions to churn it. Once it looks like soft-serve ice cream, transfer it to a freezer-safe container. Freeze for 2-4 hours until firm.

Step 8:

Scoop the delicious yuzu ice cream into bowls or cones. Sprinkle extra yuzu zest on top if you like, and enjoy your tasty homemade ice cream!

Tips from Julia

• Use fresh yuzu: Fresh yuzu juice and zest taste the best. If you use bottled juice, make sure it doesn’t have extra sugar.
• Watch the cream: Stir the cream while it’s heating so it doesn’t boil too fast.
• Mix slowly: Pour the warm cream into the egg yolks slowly and keep whisking so the eggs don’t cook.
• Chill the mix: Put the mixture in the fridge for at least 4 hours, or even overnight, to make sure it’s cold.
• Follow ice cream maker instructions: Each machine is different, so churn until it’s soft like soft-serve ice cream before freezing.

What to Pair with this Yuzu Ice Cream?

Yuzu Ice Cream is super yummy on its own, but if you want to make it even more fun, try adding some juicy berries like strawberries or raspberries, crunchy shortbread cookies, or have it after a slice of creamy chocolate cheesecake. For drinks, you can enjoy it with some refreshing lemonade or a glass of orange juice. If you’ve tried other ideas and loved them, feel free to share in the comments below!

Nutritional Information (Per Serving)

Heres a rough estimate on the nutrional information for the Yuzu Ice Cream per serving:

• Calories: 300 kcal
• Total Fat: 22g
  • Saturated Fat: 13g
  • Trans Fat: 0g
• Cholesterol: 180mg
• Sodium: 40mg
• Total Carbohydrates: 23g
  • Dietary Fiber: 0g
  • Sugars: 22g
• Protein: 4g

FAQ

Can I use regular lemons instead of yuzu?

Yes, you can use regular lemons, but yuzu gives the ice cream a special, unique flavor. You can easily find yuzu on Amazon.

How long does it take to make yuzu ice cream?

It takes about 6 hours total, including the time to chill and freeze. Most of that time is just waiting for it to get cold and firm in the freezer.

Can I make yuzu ice cream without an ice cream maker?

Yes! After making the custard, pour it into a freezer-safe container and freeze it, stirring every 30 minutes until it’s firm.

How long can I store yuzu ice cream in the freezer?

You can store yuzu ice cream in the freezer for up to two weeks. Be sure to keep it in an airtight container to avoid freezer burn.

Wrapping Up

Yuzu ice cream is a delicious mix of zesty citrus and creamy goodness, perfect for hot summer days. Whether you enjoy it on its own or with your favorite toppings, this homemade yuzu ice cream will quickly become one of your favorites. Why not try it today? Don’t forget to share this recipe with your friends and family, and subscribe to my blog for more tasty recipes like this!

Yuzu Ice Cream

Recipe by JuliaCourse: DessertCuisine: worldwideDifficulty: Easy

Servings

4

Quart of ice cream

Prep time

20

minutes

Cooking time

10

minutes

Calories

250

kcal

Total time

30

minutes

Summer is coming, It's the time for lots of ice cream recipes I plan to make at this season, I start with this yummy homemade Yuzu Ice Cream, It's made with a special fruit called yuzu that tastes tangy and super refreshing as well. You'll love how creamy and delicious it is.

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 4 large egg yolks

• 1/2 cup yuzu juice

• Zest of 1 yuzu fruit

Directions

• In a big pot, mix the heavy cream, whole milk, and some of the sugar. Put it on the stove over medium heat. Stir it sometimes until it gets warm but not boiling (Remember that).
• In a different bowl, crack open the eggs and separate the yolks. Add the rest of the sugar to the yolks and whisk them together until they look smooth and pale yellow.
• Now, Carefully pour the warm creamy mixture into the bowl with the egg yolks. Keep whisking it quickly as you pour so the eggs don't cook too fast.
• Put everything back into the pot and cook it on low heat. Keep stirring it all the time until it gets thick enough to stick on the back of a spoon.
• Take the pot off the stove and mix in the yuzu juice and zest. Stir it all together until it's mixed well.
• Pour the mixture through a strainer into another bowl to get rid of any lumps. Cover the bowl with plastic wrap right on top of the mixture so it doesn't get skin on top. Put it in the fridge for at least 4 hours until it's really cold.
• When it's cold, put the mixture into an ice cream maker and follow the instructions to churn it. When it looks like soft-serve ice cream, put it into a container that can go in the freezer. Freeze it for 2-4 hours until it's firm.
• Now, Scoop the yummy yuzu ice cream into bowls or cones. You can sprinkle extra yuzu zest on top if you like, and Enjoy your tasty homemade Ice cream.

Notes

• Fresh yuzu juice and zest will give your ice cream the best flavor. If you can't find fresh yuzu, bottled juice will work too, but try to find one without added sugars.
• When heating the cream mixture, keep an eye on it and stir occasionally to prevent it from boiling too quickly.
• When mixing the warm cream with the egg yolks, pour it slowly while whisking constantly.
• Make sure to chill the custard mixture in the refrigerator for at least 4 hours, or even overnight if possible. This ensures that the ice cream base is really cold before churning.
• Every ice cream maker is a little different, so be sure to read the instructions carefully and follow them closely. Churn the ice cream until it reaches a soft-serve consistency before transferring it to the freezer.