Chocolate and Kombu Ice Cream

Servings: 6 Prep time: 30 min Cooking time: 8 hours

Chocolate and kombu might not be the first pairing that comes to mind, but you'd be surprised - kombu has a subtle way of deepening sweet flavours rather than overtaking them. Infused into milk and cream, it brings a gentle salinity and rounded umami note that makes the chocolate taste even fuller and richer.

This is a soft, rich ice cream with a smooth texture and a subtle depth from the sea. Milk chocolate gives it a mellow sweetness, while dark chocolate will make it a little deeper and more intense, if that is what you prefer.

Instructions:

  1. Add the cream, corn syrup, 325 g of the milk and the kombu to a saucepan. Stir to combine.
  2. In a bowl, mix together the milk powder, sugar and salt. Add the dry ingredients to the saucepan and whisk until smooth.
  3. Place the saucepan over medium-low heat and cook gently, stirring frequently, until the mixture is steaming and tiny bubbles begin to form around the edges. Do not let it boil.
  4. Meanwhile, stir the starch into the remaining 50 g milk in a small bowl until smooth. Break the chocolate into small pieces and place in a large heatproof bowl.
  5. Whisk the starch mixture into the saucepan and cook for another minute or two, until the base thickens slightly.
  6. Immediately strain the hot ice cream base through a fine sieve into the bowl of chocolate. Leave it to sit for a few seconds, then stir until the chocolate has melted completely and the mixture is smooth.
  7. Leave to cool at room temperature for about 20 minutes. Cover and refrigerate until fully cold, at least 6 hours or overnight.
  8. Churn in an ice cream maker according to the manufacturer’s instructions.
  9. Transfer to an airtight container and freeze until firm, at least 2 hours before serving.

Products used in this recipe:

  • By Lofoten Seaweed,

    Lofoten Seaweed ist ein Unternehmen an der Küste Norwegens, das sich der handgeernteten arktischen Alge verschrieben hat. Mit Sitz auf den Lofoten verbinden wir traditionelles Wissen, nachhaltige Erntemethoden und moderne Lebensmittelinnovationen, um hochwertige Algengewürze, Spezialitäten und marine Hautpflegeprodukte herzustellen. Unsere Arbeit bringt die Ökosysteme der Ozeane in unsere alltäglichen Küchen.