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Kombu ice cream

Seaweed ice cream that does not taste sweet and which can therefore be used for a myriad of applications. For this recipe, Luke prefers to use gold label Rishiri kombu because of its delicate flavour.

Creation by Luke French, JÖRO*, Sheffield, United Kingdom.

Makes 1600g.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

140
g
kombu
1.2
l
Jersey whole milk
195
g
Jersey double cream
155
g
trimoline
70
g
sugar
7.6
g
iota carrageenan
as needed
kombu oil
as needed
salt

Scale recipe

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