This recipe was inspired when a friend lent an electric ice cream maker. If you know me you know I’m always on the lookout for incorporating anything sea-related into any type of food, and the more inventive the better.
So, as our container of dried kelp from our harvesting on Puget Sound last season sat on the counter, it struck me that kelp + chocolate could make a nice salty/sweet combo for ice cream. Truly, that was spot on! Combining kelp into the mix results in a deliciously creamy ice cream that’s chocolate up front, with a hint of salt, then pleasing chewy bits of kelp intermixed – the kelp consistency becomes a little bit like how boba is in bubble tea (which I really love). The taste is more chocolate than kelp, but still the chocolate does not overwhelm the kelp. Overall, super tasty – like rocky road but kelp instead of nuts?
This recipe makes six small servings. It does take some time, but well worth it for a special occasion treat.
Ingredients:
-2 egg yolks
-3 tbsp sugar
-1 tsp cornstarch
-3/4 cup whole milk
-1/2 cup dark chocolate chips
-1/2 cup loosely packed dried kelp
-3/4 cup whipped cream
-Some pieces kelp for decoration
- Combine the egg yolks, sugar and cornstrach in a bowl, then whip till foamy.
- Heat the milk in a pan till it is just boiling, then gradually mix in the yolk mixture from step 1.
- Stirring constantly, cook over a gentle heat until the custard is smooth and thick. Remove pan from heat, then quickly stir in chocolate chips until melted. Add the kelp and stir to combine. Place the concoction in the refrigerator until completely cooled (I made this part a day ahead of time, and cooled overnight).
- Whip the cream, then stir into the cooled chocolate kelp custard.
- Churn the mixture in an ice cream maker until it becomes firm.
- Serve immediately with kelp flakes as decoration. Any leftovers may be frozen!