Salmon de Leche Custard Ice Cream
Ingredients
- Chocolate
- Smoked sea salt
- Fresh berries or jam
- Salmon Syrup for drizzling
For the salmon syrup
- 1/3 cup salmon scraps (skin, belly, wings, tail, etc.)
- ¼ cup brown sugar
- ½ cup piloncillo (if not available, substitute with same amount in brown sugar)
- ½ cup water
For the ice cream base
- ½ cup salmon syrup
- 2 egg yolks
- 1 cup heavy whipping cream
- ½ cup evaporated milk
- 1 teaspoon vanilla extract, preferably Mexican
- 1 pinch salt
Instructions
- Rinse salmon scraps and pat dry. Combine brown sugar, piloncillo or brown sugar, and water over medium heat until sugars are dissolved. Add salmon scraps to syrup and poach for 5−10 minutes; syrup should simmer but not boil. Remove from heat, cover, and let the mixture infuse for at least 30 minutes.
Notes
Combine heavy whipping cream, evaporated milk, syrup, vanilla, and salt in a saucepan. Bring to a boil and remove from heat. Temper the egg yolks in a separate bowl by adding the heated milk slowly, little by little, whisking constantly, until all is combined. Return ice cream base to heat and bring to 180° F. Place ice cream base in container and rest in fridge overnight.
Churn the base in an ice cream machine following manufacturer’s instructions. For the garnish (optional):
