Caramel Seaweed Ice Cream

 Caramel Seaweed Ice Cream

 4-6 Servings | 10-minute Prep Time | 15-minute Cook Time | 2-night Rest Time

Ingredients 

For the Caramel: 

1 c. Granulated Sugar

¼ c. Filtered Water

6 Tbsp. Butter, room temperature

½ c. Heavy Whipping Cream, warmed through

¼ tsp. Salt

For the Ice Cream Base: 

Kombu Seaweed

1 c. Heavy Whipping Cream

½ c. Sweetened Condensed Milk

Roasted Seaweed, thinly sliced

Instructions

For the Caramel: 

In a heavy-bottomed saucepan, dissolve the sugar in the water over medium-high heat. 

Let the mixture come to a simmer, turn down the heat to medium, and leave the pan undisturbed while the sugar caramelizes. Let the sugar turn a medium amber color, about ten minutes. 

Remove the pan from the heat. Add the butter and stir until melted and combined. 

Slowly pour the pre-warmed heavy whipping cream into the mixture and whisk until combined and smooth. Whisk in the salt. 

Let the caramel cool in the pan while on the counter. 

For the Ice Cream Base: 

Soak the kombu seaweed in the heavy whipping cream overnight. 

For the ice cream base, blend the seaweed infused heavy whipping cream in a large bowl using a hand mixer until stiff peaks form.

Slowly add the condensed milk into the cream while continuously blending with mixer.

Gently fold in the sliced roasted seaweed to the ice cream base.

Pour the mixture into a freezer-safe, air-tight container.

Cover and freeze for 2-3 hours. 

When ice cream has partially solidified, use the back of a spoon to press a few indents into it. 

Fill the indents with the cooled caramel. 

Using a chopstick, drag the caramel through the ice cream base to create ribbons. Do not over mix.

Place the ice cream back in the freezer to finish freezing overnight.