Seaweed Ice Cream - Cook's Illustrated | America's Test Kitchen
This ice cream doesn’t hit you over the head with seaweed flavor—it just adds a can’t-put-your-finger-on-it savory quality to a really delicious sweet-cream ice cream base.
Ingredients
- 1¼ cups plus ¼ cup whole milk, divided
- 1½ cups heavy cream
- ¼ cup corn syrup
- 3 (3- by 4-inch pieces) dried kombu
- 1 tablespoon dried hijiki
- ½ cup plus ⅓ cup nonfat dry milk powder
- ⅓ cup sugar
- ¼ teaspoon kosher salt
- 1 tablespoon plus 2 teaspoons cornstarch
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