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Codium ice cream

A creamy and rich ice cream with the distinct salty flavour of codium. By infusing the codium in ice-cold milk, the ice cream retains its fresh aromas and elegant umami.

Created by Terence van Lenten, Le Poirier restaurant, Burgh-Haamstede, the Netherlands.

Makes 2400 grams.

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Allergens and dietary requirements

  • Egg
  • Soy
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

300
g
codium
450
g
whole milk
250
g
soya milk
400
g
cream 35% fat, mascarpone (3:2 ratio)
200
g
sugar
75
g
glucose
320
g
egg yolk
100
g
sugar
2
g
algae powder
2
g
seaweed, dehydrated

Scale recipe

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